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18 December 2012,01:57 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Add the chicken stock, diced potatoes and rice wine vinegar to a saucepan and bring to the boil.
  • Reduce the heat until the stock is just simmering.
  • Mix the corn flour (cornstarch) with the water then stir into the hot stock.
  • Bring the stock back to the boil, stirring until thickened, and then reduce the heat until it is just simmering again.
  • Place the pork slices in a dish and season with the remaining rice wine vinegar, the soy sauce and sesame oil.
  • Add the pork slices, carrot strips and ginger to the stock and cook for 10 minutes.
  • Stir in the spring onions (scallions), red (bell) pepper and bamboo shoots.
  • Cook for a further 5 minutes. Pour the soup into warmed bowls.
  • Serve immediately. 


  • 2 liters chicken stock
  • 2 large potatoes, diced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons corn flour (cornstarch)
  • 8 tablespoons water
  • 200 grams pork fillet, sliced
  • 2 tablespoons light soy sauce
  • 2 teaspoons Cooking oil
  • 2 carrots cut into very thin strips
  • 2 teaspoons ginger root, chopped
  • 5 spring onions (scallions), sliced thinly
  • 2 red (bell) pepper, sliced
  • 300 grams can bamboo shoots, drained

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