Stir Fried Pork with Spring Onions

This is a basic stir-fried dish in the southern Chinese tradition. The key to success in this recipe is not to overcook the pork.
Cooking Time
20
Portions
4

Ingredients

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  • g (1lb) boneless pork fillet
  •   tbsp Shaoxing rice wine or dry sherry
  •   tbsp light soy sauce
  •   tsp sesame oil
  •   tsp cornflour
  •   spring onions
  •   tbsp groundnut or vegetable oil
  •   tsp salt
  •   tsp freshly ground black pepper
  •   tsp sugar

  • 1

    Step 1

    Cut the pork into thick slices 5 cm (2 in) long. Put the sliced pork into a bowl and mix in the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade.
  • 2

    Step 2

    Cut the spring onions on the diagonal into 5cm (2in) lengths.
  • 3

    Step 3

    Heat a wok or frying-pan to a very high heat. Add the oil, and when it is very hot and slightly smoking, add the pork slices and stir-fry them until they are brown.
  • 4

    Step 4

    Add the spring onions, salt, pepper and sugar. Continue to stir-fry until the pork is cooked and slightly firm. This should take about 3-4 minutes.
  • 5

    Step 5

    Remove and arrange the pork on a warm serving platter. Pour any juices remaining in the wok over the pork and serve at once.

Ingredients

  • 450 g (1lb) boneless pork fillet
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp cornflour
  • 8 spring onions
  • 1 tbsp groundnut or vegetable oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp sugar

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