World Cuisine

  • 1 teaspoon cornflour
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons black bean sauce
  • 500 g (1 lb) lean pork, trimmed and cut into long, thin strips
  • 3 tablespoons groundnut oil
  • 1 small red onion, sliced
  • 1 red pepper, cored, deseeded and sliced
  • 1.5 cm (¾ inch) piece fresh root ginger, cut into matchsticks
  • 2 garlic cloves, finely chopped
  • 2 tablespoons water
  • 4 spring onions, thinly sliced
  • 2 red chillies, deseeded and thinly sliced
  • 2 teaspoons sesame oil

Put the cornflour, rice wine, sugar, salt and black bean sauce in a large bowl and combine to make a smooth paste. Toss the pork into the bowl and stir to cover. Set aside for 10 minutes.

Heat 1 tablespoon of the groundnut oil in a wok over a high heat until the oil starts to shimmer. Add half the pork and stir-fry for 2–3 minutes until golden, then remove with a slotted spoon and set aside. Heat another 1 tablespoon of oil and stir-fry the rest of the pork in the same way.

Wipe the wok clean with a piece of kitchen paper and heat the remaining oil over a high heat. Add the onion, red pepper, ginger and garlic and stir-fry for 2 minutes. Return the pork to the wok with the measurement water and stir-fry for 1 minute.

Add the spring onions, chillies and sesame oil to the wok and cook for a further 30 seconds, then serve.

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