1/2 cup young bamboo shoots, thinly sliced and cut into squares

1 large green bell pepper, cut into  cubes

1/2 cup dried wild mushrooms, soaked until soft then drained well

1 Tbsp chili sauce

Salt, soy sauce, ground pepper, sugar (to taste)

1 cup pre-boiled pork kidney, thinly sliced and cut decoratively

Directions :

Marinate pork kidney in lemon, salt, and garlic powder. Set aside for 10 minutes.

In a wok, heat small amount of olive oil. Stir-fry bamboo shoots and pork kidney. Add chili sauce. Sprinkle a little of everything: salt, soy sauce, ground pepper, and sugar. Add mushrooms. Let simmer while stirring occasionally, until both the bamboo shoots and pork kidney are tender.

Stir in green bell pepper and remove from heat to retain its appetizing green color.