STIR-FRIED PORK WITH VEGETABLES

Serves 4.

Preparation & cooking time: about 25–30 mins.

A basic ‘meat and veg’ recipe – the meat and vegetables can be varied according to seasonal availability.

225g (8oz) pork fillet

1 teaspoon soft brown sugar

1 teaspoon light soy sauce

1 teaspoon Chinese rice wine

2 teaspoons thick cornflour paste

5–6 small dried Chinese mushrooms, soaked

about 300ml (½ pint) seasoned oil

a few small bits of fresh ginger root

1 spring onion, cut into short sections

50g (2oz) sliced bamboo shoots, rinsed and drained

50g (2oz) Chinese leaves, cut into small pieces

50g (2oz) mange-tout, topped and tailed

1 teaspoon salt

1 tablespoon oyster sauce

2 tablespoons stock

pinch of MSG (optional)

a few drops of sesame oil

Cut the pork into thin slices about the size of a large postage stamp, marinate in ½ teaspoon sugar, the soy sauce, wine and 1 teaspoon cornflour paste for 10–15 minutes. Squeeze dry the mushrooms and discard any hard stalks.

Heat the oil in a preheated wok and blanch the pork for about 1 minute, or until the colour changes, then remove and drain.

Pour off the excess oil, leaving about 2 tablespoons in the wok. Add the ginger and spring onion to flavour the oil first, then stir-fry the vegetables for about 2 minutes, add the salt and the remaining sugar, blend well, then add the pork and oyster sauce with the stock, bring to the boil, cook for 1 more minute and add the MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

hancheng

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