Ingredients
450g pork, lean
1½ Tbsp groundnut or vegetable oil
3 Tbsp spring onions, trimmed and finely chopped
1 Tbsp shallots, peeled and sliced
1 Tbsp chicken stock or water
1 tsp caster sugar
Marinade
1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp Shaoxing rice wine or dry sherry
1 tsp cornflour
Seasoning
3 Tbsp Lee Kum Kee Black Bean Garlic Sauce
2 tsp Lee Kum Kee Double Deluxe Soy Sauce
Method
1 Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the marinade. Leave for about 20 minutes.
2 Heat half the oil in a wok or large saucepan until it is almost smoking. Add the marinated pork and quickly stir-fry for about 2-3 minutes. Remove the pork and set aside.
3 Wipe the wok clean, heat the rest of the oil, add the spring onions and shallots, then the sugar and chicken stock (or water). Bring the mixture to a boil and return the pork to the wok or pan.
4 Stir-fry the entire mixture for another 3 minutes and then drizzle the garnish and dressing. Transfer onto a platter. Serve.
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