Ingredients:

1 bunch spring onions
2-3 medium size red hot chilli’s
300g pork filet
150g pork liver (if one does not like liver add 150g filet)
150g bamboo sprouts (canned is fine, but then dry them in a towel)
3 tablespoons veggie- or peanut oil
250g small size shrimps (uncooked, completely pealed)
1 teaspoon salt
1/2 teaspoon pepper
2 medium size tomato’s (nice, fresh, dark red, tasty)
1/2 Tablespoon soy sauce
1/2 teaspoon oyster sauce
1 teaspoon shrimp paste
1 tablespoon chopped coriander (or parsley)
2 cloves garlic, finely chopped or pressed
1 teaspoon brown sugar
Juice of 1 fresh lime

How to do:

Chop the white of spring onions fine, the green we don’t use.
Chop very fine the chilli’s, or bash in a mortar.
The pork filet and the pork liver cut into thin stripes,
Also the bamboo sprouts. Stir well.
Heat the oil in wok or large (best non stick) pan.
Brown the onions, garlic and chilli shortly in the oil.
Add the pork, after 2 minutes add the bamboo and shrimps.
Season with salt and pepper, add then pealed and chopped
Tomatoes. Finely mix the other ingredients with 2 tablespoons
Of water and mix into the pan. Stir well.
Let everything once shortly cook through.
Total cooking time just that pork and shrimps are soft and ready.
Finally mix in/over the chopped coriander/parsley.

Serving:

If you like it rustic serve in the pan with oil/garlic bruschetta
And a cool beer.
Otherwise serve with fresh green salad, cooked baby potatoes
And a nice glass of Shiraz.

Tip:

If you like it Asian style ,mix in, before the final cooking, about
300ml of coconut milk and serve with rice.