World Cuisine

  • 1 tablespoon sesame seeds
  • 3 tablespoons groundnut oil
  • 400 g (13 oz) lean pork, sliced into thin strips
  • 250 g (8 oz) small broccoli florets
  • 150 g (5 oz) shiitake mushrooms, trimmed and halved, if large
  • 3 baby leeks, trimmed, cleaned and thinly sliced
  • 3 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons oyster sauce
  • 2 tablespoons malt vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon clear honey
  • ½ teaspoon sesame oil
  • 1 red chilli, thinly sliced

Fry the sesame seeds in a dry wok over a medium heat, stirring until golden. Set aside.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Add half the pork and stir-fry for 2 minutes until golden. Remove the pork using a slotted spoon and set aside. Heat the remaining oil and stir-fry the rest of the pork in the same way, then return the first batch of pork to the wok.

Add the broccoli, mushrooms and leeks and stir-fry for 2 minutes. Add the rice wine, oyster sauce, malt vinegar, sugar and honey and cook for 1 more minute. Remove from the heat, stir in the toasted sesame seeds, sesame oil and chilli, and serve.

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