Stir-fry with Ginger & Pork

Serves 4

200g thin sliced pork, sliced in 1cm strips
2 green peppers, thinly sliced
100g bamboo shoot, thinly sliced
5g fresh root ginger, finely chopped
1 garlic clove, finely chopped
2 tsp potato starch (or corn flour)
2 tsp vegetable oil

Marinade
2 tsp cooking sake(or dry sherry), soy sauce,
a pinch of black pepper

Sauce
4 tsp soy sauce
1 tsp sugar
2 tbsp water
1/2 tsp powder dashi stock
2 tsp oyster sauce, cooking sake, potato starch, sesame oil
a pinch of salt

1. Combine the marinade sauce, and marinate the pork in the mixture for about 10 minutes. Coat the pork with the potato starch.
2. Heat the oil in a wok (or a large frying pan), and fry the bamboo shoots and green peppers. Cook until they are slightly soft. Take them out and put aside.
3. Heat the oil in the same wok, and fry the garlic and ginger on a low heat. Add the pork and stir fry on a medium heat until it changes colour.
4. Add the partly cooked vegetables and the sauce in the wok. Stir fry altogether for a short time as everything is already cooked.