serves 4
ingredients
1 litre/13⁄4pt chicken stock
2 large potatoes, diced
2 tablespoons rice wine vinegar
25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 carrot, cut into matchsticks
1 teaspoon chopped fresh
root ginger
3 spring onions, thinly sliced
1 red pepper, deseeded and sliced
225g/8oz canned bamboo shoots,
drained
• Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a
heavy saucepan and bring to the boil. Reduce the heat until the stock is
just simmering.
• Mix the cornflour with 4 tablespoons water to make a paste, then stir
into the hot stock.
• Bring the stock back to the boil, stirring until thickened, then reduce the
heat until it is just simmering again.
• Put the pork in a glass or ceramic dish, and season with the remaining
vinegar, the soy sauce and the sesame oil.
• Add the pork, carrot and ginger to the stock and cook for 10 minutes.
Stir in the spring onions, pepper and bamboo shoots. Cook for a further
5 minutes. Pour into warm serving bowls and serve immediately.
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