Ingredients
450g/1lb pork loin steaks, fat trimmed and sliced
45ml/3tbsp oyster sauce
30ml/2 tbsp corn flour
salt and freshly ground black pepper
30ml/2tbsp groundnut oil
2 cloves garlic, crushed
2.5cm/1in piece root ginger, peeled and grated
5ml/1tsp crushed dried chilli flakes
2 carrots, cut into fine sticks
175g/6oz pak choy, washed and sliced
200g/7oz large flat white mushrooms, sliced
150g/5oz chestnut mushrooms, sliced
30ml/2tbsp dark soy sauce
30ml/2tbsp rice wine or dry sherry
2.5ml/½ tsp Chinese five spice powder
300ml/½pt chicken stock
15ml/1tbsp corn flour mixed with 30ml/2tbsp cold water
sliced spring onion to garnish
Method
Mix the oyster sauce, cornflour and a little seasoning together in a bowl, add the pork and mix well. Heat a wok or large frying pan over a high heat and add the groundnut oil. Add the pork and stir-fry for 3-4 mins until golden brown.
Add the garlic, ginger and chillies and stir fry for 30 secs. Add the carrots, pak hoy, and mushrooms and stir fry for 2 mins.
Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 min. Stir in the cornflour mixture and cook for a further 1 min, stirring until the sauce thickens. Sprinkle over the spring onions and serve with Jasmine rice.