Recipe - Hoisin-Sambal Pork

Three fourths pound Lean pork, cut or sliced up in
matchsticks
1 cup Julienned carrots, about (we
had some baby carrots, so
I used those)
1 cn (6ozs.?) shredded bamboo
shoots, drained and rinsed

SAUCE
2 teaspoon (rounded) hoisin sauce,
about
2 teaspoon (rounded or to taste) sambal
badjak, about (the brown
onion and peppers one)
1 teaspoon (rounded or if you dare)
sambal djeroek, about
(it's fairly hot)
6 Kaffir lime leaves, cut or sliced up
in strips, soaked in:
One half cup Boiling water, about

Let the cut or sliced up leaves soak while you cut the pork and carrots up and then
add them and their liquid to the sauce and set aside. If you haven't used
them before, or at least in the dried form, they're about as 'soft' as
dried bay leaves. Just use a sharp knife, accuracy isn't an issue here.
They smell very nice while soaking, too.

In a wok or large saute' pan, heat some oil and cook the pork until no
longer pink in the center. Add the carrots, stirfry a minute or so, add
the bamboo shoots and stir to mix in well and heat through. Add the sauce
and stirfry until some of the liquid is gone and the dish is heated through
again but not dry enough to begin sticking.

Serve hot over hot plain rice.

Posted to CHILEHEADS DIGEST V3 #163

Date: Mon, 18 Nov 1996 19:16:11 0500

From: babs@funhouse.com (Babs Woods)