Serves 4
INGREDIENTS
1 tsp Chinese rice wine or dry sherry
4 tbsp vegetable oil
2 tsp cornflour (cornstarch) paste
1 tsp salt
115g/4oz mange-tout (snow peas)
Basic Stock or water, if necessary
225g/8oz pork fillet
115g/4oz white mushrooms
few drops sesame oil
1 tbsp light soy sauce
1 medium or 2 small carrots
1 tsp light brown sugar
1 spring onion (scallion)
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Stir-fried Pork with Vegetables(1)
Cut the pork into thin slices each about the size of an oblong postage stamp. Marinate with about 1 tsp of the soy sauce, sugar, wine or
sherry and cornflour (cornstarch) paste.
Top and tail the mange-tout (snow peas); thinly slice the mushrooms; cut the carrots into pieces roughly the same size as the pork, and
cut the spring onion (scallion) into short sections.
Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until its colour changes. Remove with a perforated spoon and keep warm.
Stir-fry the vegetables for about 2 minutes, add the salt and the partly-cooked pork, and a little stock or water only if necessary. Continue
stirring for another minute or so, then add the remaining soy sauce and blend well. Sprinkle with the sesame oil and serve.
