• 1 handful of dried black fungus
  • 1½–2 tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 500 g (1 lb) pork fillets, finely sliced
  • 1 red onion, thinly sliced
  • 150 g (5 oz) can water chestnuts, drained and sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely shredded
  • 4 tablespoons vegetable stock or water
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 2 spring onions, cut into 2.5 cm (1 inch) lengths
  • ground white pepper
  • coriander leaves
  • a few slices of red chilli

Soak the dried fungus in boiling-hot water for 3–4 minutes or until soft, then drain. Remove and discard the hard stalks and roughly chop.

Heat the oil in a wok or large frying pan. Stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the pork and onion and stir-fry for 4–5 minutes or until the pork is cooked.

Add the water chestnuts, ginger, fungus, stock or water, fish sauce, oyster sauce and spring onions. Stir-fry for another 2–3 minutes. Taste and adjust the seasoning.

Spoon on to a warm serving plate, then sprinkle with ground white pepper, coriander and chilli slices.

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