Cut the pork into ¼ inch (5 mm) strips, marinate in light soya sauce, season with freshly ground pepper and leave aside. Put the peanuts on a baking sheet and roast for 20 minutes approx. in a moderate oven, 180°C/350°F/regulo 4, until golden. Rub off the loose skins.
Halve the chilli and remove the seeds. Cut into small dice. Cut the bamboo shoots in pieces the same size as the pork. Halve and quarter the green pepper, remove the seeds and cut into similar-sized pieces. Peel the ginger root and garlic and chop finely. Also chop the spring onions finely on the bias.
Heat the wok, add 1 tablespoon of arachide oil and fry the garlic, ginger and spring onions for a few seconds. Remove to a plate. Heat the wok to very hot, add the other tablespoon of oil, toss the pork for 2 minutes maximum and then add in the rest of the vegetables. Season with salt and freshly ground pepper, add a drop of water, cover and cook for 3–4 minutes until the vegetables are cooked but still crunchy. Then add the chilli and roasted peanuts. Dissolve 1 teaspoon of tapioca in 2½ fl ozs (60 ml/generous ¼ cup) of water approx., add a dash of tabasco or oyster sauce and a pinch of sugar. Add to the wok, bubble up again and serve immediately in a hot serving dish with plain boiled rice.