Chinjao Rosu (Japanese Style Pork and Pepper Stir Fry)

First, pound 250 g boneless pork chop(s) until it's about 1cm (a bit less than 1/2 inch) thick and cut into thin strips.
Take a medium sized bowl and whisk 1 medium egg(s) until the whites and yolk are combined. Add the pork, 2 tsp sake, 2 pinches salt 1 pinch ground black pepper and 1 tsp soy sauce to the bowl and mix thoroughly.
Sprinkle the 2 tbsp cornstarch into the bowl and mix, then the 1 tsp sesame oil. Mix once more and set aside until it's time to cook.
To make the sauce, take a small bowl and add 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp sugar, 2 tsp Chinese-style chicken bouillon powder and slurry. Mix until the sugar has dissolved and set next to the stove.
Heat up a large pan/wok on medium high, add half of the sesame oil and the contents of the bowl of pork (including the egg). Fry until the pork is cooked through.
Once cooked, transfer the pork to a clean plate and set aside for later.
Using the same pan, add the other half of the sesame oil and 150 g boiled bamboo shoots. Stir fry for a few minutes.
Next, add the 150 g bell pepper(s), 15 g ginger root and 2 cloves garlic to the pan and stir fry for 2-3 minutes.
Add the pork back in and mix well.
Turn off the heat, give the sauce another mix and then pour it into the pan.
Mix well and allow the sauce to heat up and thicken slightly using the residual heat.
Enjoy!