Swell long grain rice with saffron in salted water. Cut fillet into strips about 1 cm wide, marinate with soy sauce (1) and pepper for about 10 minutes.
Peel shallot and garlic clove, chop finely. Put bamboo shoots in a sieve, rinse when cool, cut into tender strips. Cut bell bell pepper into tender strips as well.
Heat oil in a wok or frying pan. Fry the pork fish for about 1 minute, remove. Sauté garlic, shallot, spices, sprouts and bell bell pepper in the drippings. Add remaining soy sauce, sugar and a small amount of water. Continue to sauté over high heat, stirring, for about 2 minutes. Add meat repeatedly.
Drain long-grain rice, add to Asian frying pan.
Cholesterol : 64 mg
Tip: Stock up on high-quality spices – it pays off!