Let the sliced 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 havent used them before, or at least in the dried form, theyre about as soft as dried bay leaves. Just use a sharp knife, accuracy isnt 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 CHILE-HEADS DIGEST V3 #163 Date: Mon, 18 Nov 1996 19:16:11 -0500 From: email@example.com (Babs Woods)
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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