Stir-Fried and Simmered Pork Belly and Bamboo Shoot

• 150 grams Pork belly block
• 100 grams Bamboo shoot cooked in water (canned or vacuum packed)
• 5 to 6 Green beans (frozen ok)
• 1 piece's worth Thinly sliced ginger
• 300 ml Water
• 1 tsp Chinese soup stock
• 1 to 2 tablespoons Shaoxing wine (or sake)
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tsp Sesame oil

1. Cut the pork belly into 7 to 8 mm thick pieces.
2. Cut the bamboo shoot into half and then into thin slices.
3. Slice the ginger thinly.
4. Cut the green beans into 5 cm long pieces.
5. Put the pork into a frying pan and stir fry until crispy.
6. There is no need to add any oil since plenty of fat will come out of the pork.
7. Wipe out any excess oil from the pan with paper towels.
8. Add the ginger and bamboo shoots and stir fry quickly.
9. Put in all the ingredients and simmer for about 20 minutes.
10. Add the green beans near the end and simmer briefly.
11. When they are cooked, drizzle in the sesame oil and it's done.
12. This is the shaoxing wine I used.

block, shoot, green beans, ginger, water, chinese soup stock, shaoxing wine, sugar, soy sauce, sesame oil

Taken from cookpad.com/us/recipes/170128-stir-fried-and-simmered-pork-belly-and-bamboo-shoot (may not work)