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| 3/4 x ca. 450 g | Lean pork, sliced in matchsticks |
| 1 Tasse | Julienned carrots, about (we had some baby carrots, so I used those) |
| 1 Dose | (6-ozs.?) shredded bamboo shoots, drained and rinsed |
| 2 Teelöffel | (rounded) hoisin sauce, about |
| 2 Teelöffel | (rounded or to taste) sambal badjak, about (the brown onion and peppers one) |
| 1 Teelöffel | (rounded or if you dare) sambal djeroek, about (it's fairly hot) |
| 6 | Kaffir lime leaves, sliced in strips, soaked in: |
| 1/2 Tasse | Boiling water, about |
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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 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.
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