CHINESE PORK AND MUSHROOM STIR FRY

RECIPE

INGREDIENTS:

Pork – 2 or 3 porkchops, cut thinly

Mushroom – ½ cup

Pechay – cut, 1 inch

Red bell pepper – 1, cut thinly

Baby corns – 4 pcs, cut 1 inch

Cooking oil – for pork - 2 tablespoons

Olive oil – 1 tablespoon

Chinese wine (or vinegar) – 1 tbspn

Ginger – 1 inch pc, minced

Garlic – 2 cloves, minced

Cashew nuts – optional

Spring onions / scallions – 1

Cilantro or coriander – handful

Salt and pepper to taste

For sauce:

Flour – 2 teaspoons

Soy sauce – 2 tablespoons

Sugar – 1 teaspoon

Chinese rice wine – 2 teaspoons (or vinegar as alternative only 1 tsp)

Sesame oil or olive oil – 2 teaspoons

Water – 4 tablespoons

Chili seeds – 1 teaspoon (optional)

PROCEDURE

1. For the sauce, mix everything in a bowl.

2. Coat the pork with the sauce and mix with half of minced ginger and garlic. Leave for 3-5 minutes.

3. In a separate pan, heat cooking oil. Medium heat.

4. Put in mushroom. Add the remaining ginger and garlic. Cook for 2 minutes.

5. Add meat. Cook for 5-7 minutes. Occasional stirring.

6. Add bell peppers and young corn. Cook for 2-3 minutes.

7. Add water if necessary. Season with salt and pepper to taste.

8. Serve.