Pork with shiitake and spring onions

Jan Bilton

Shaoxing wine is prepared from fermented rice and has a taste resembling that of dry sherry.

For the marinade

1	Egg white
1 Tbsp	Cornflour
1 Tbsp	Light soy sauce
1 Tbsp	Shaoxing wine

For the stir-fry

500 g	Pork steaks / fillets, choose lean nz meat (Main)
½ cup	Dried shiitake mushrooms, sliced
2 Tbsp	Peanut oil, use up to 3 Tbsp
4	Spring onions, sliced (Main)
1 Tbsp	Finely grated root ginger
4	Garlic cloves, crushed
½ tsp	Salt
2 tsp	Hoisin sauce
2 tsp	Shaoxing wine

Directions

1. Whisk the marinade ingredients in a medium bowl. Thinly slice the pork and add to the marinade. Mix well. Marinate for 30 minutes.
2. Meanwhile, soak the mushrooms covered in warm water for 20 minutes, until softened.
3. Heat half the oil in a non-stick wok or frying pan.
4. Drain the mushrooms well. Stir-fry in the oil with the spring onions, ginger, garlic and salt, until just tender. Place aside.
5. Drain the pork. Heat the remaining oil and stir-fry the pork in batches for 2-3 minutes, until just cooked.
6. Return the mushroom mixture to the pan, add the hoisin sauce and rice wine and heat through. Serve on rice.

More of Jan's Chinese recipes

• Crispy cantonese roast chicken
• Marbled eggs
• Stir-fried beef with nectarines