STIR-FRIED PORK WITH BAMBOO (Chhar Sach Chhrouk Tumpaeng)

 Ingredients (Serves 4)

• ¾ lb of lean pork belly, thinly sliced into 2-inch lengths 
• 2 lbs of bamboo, cut in strips, rinsed, and drained 
• 1½ tablespoons of vegetable oil 
• 1 tablespoon of sugar 
• 1 teaspoon of fish sauce 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 1 tablespoon of rice cooking wine 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped 
• 2 scallions (green onion), chopped

Procedures

1. Heat the oil in a large frying pan and add garlic and shallots. Stir-fry until brown (high heat). 
2. Add sliced pork and stir for 5 minutes. 
3. Turn the stove to medium heat and add oyster sauce, soy sauce, sugar, chicken soup base, and crushed pepper, stirring about 2 minutes. Add rice cooking wine. 
4. Add bamboo and fish sauce. Turn the stove to high heat and stir-fry for 10 minutes. Add chopped scallion. 
5. Taste and remove to a large dish to serve.