Cut the pork into 5mm (1/4in) strips, marinate in ketchup manis, corn flour and the egg white. Season with freshly ground pepper and leave to marinate for a couple of hours or preferably overnight. 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. Cut the mange tout into strips.
Peel the ginger root and garlic and chop finely. Also chop the spring onions finely, at an angle.
Heat the wok to very hot, add the oil, toss the pork for 2 minutes maximum. Remove to a plate. Add another tablespoon of oil and fry the garlic, ginger and spring onions for a few seconds. Then add the cooked pork and the rest of the vegetables. Season, 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. Add the oyster sauce and the sesame oil. Add to the wok, bubble up again and serve immediately accompanied by plain boiled rice.