Mix the pork, chicken or quorn (lets just call it "the meat") with the salt and brandy, and marinade for 30 mins. Add a beaten egg & the cornflour and stir well. Blend together the sauce ingredients.
Heat the oil in a wok. Coat each piece of the meat with flour & deep-fry for 3 minutes, then remove the quorn from the oil with a perforated spoon. Heat the oil again. Refry the meat with the bamboo shoots for 2 minutes or until golden, then remove it and drain off the excess oil.
Leave 1 tblsp oil in the wok for stir-frying. Add the sliced spring onion and green pepper and stir-fry for two minutes. Remove from the heat and add the sauce. Stir until it thickens slightly, then add the meat, replace on the heat and stir fry for a further minute or until the sauce has completely thickened, and each piece of meat is covered. Serve hot with egg-fried rice.
Serves 4 as a main course.