World Cuisine

  • 2 tablespoons groundnut oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh root ginger
  • 300 g (10 oz) minced pork
  • 200 g (7 oz) Chinese leaves, shredded
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons oyster sauce
  • 1 teaspoon caster sugar
  • 1 teaspoon sesame oil
  • 1 red chilli, deseeded and thinly sliced, to garnish

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and ginger and stir quickly for a few seconds. Add the pork and stir-fry for 2–3 minutes until the meat has become opaque but not golden.

Add the Chinese leaves and cook for 1 minute, then add the rice wine, oyster sauce and sugar and stir-fry for 2 minutes until the Chinese leaves are just tender. Stir in the sesame oil and cook for 30 seconds, then serve with a scattering of sliced chilli.

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