INGREDIENTS:
400g pork tenderloin, finely sliced.
1 tbsp Chinese rice vinegar.
1 tbsp soy sauce.
2 tsp sesame oil.
1tsp cornflour
200g pak choi
Piece fresh ginger, peeled and greated.
1 garlic clove, finely sliced.
2 tbsp sunflower oil.
3 tbsp oyster sauce.
PREPARATION:
1. Place the pork in a bowl with the rice vinegar, soy sauce, sesame oil and cornflour. Stir completely coat the meat then set aside to marinate for 15m.
2. Meanwhile, cut the leaves off the pak choi and set aside.
Chop the stalks into 2-cm slices.
3. Heath the sunflower oil in a wok until very hot and slightly smoking. Add the pork mixture and stir-fry for 2-3 minutes, or until brown, then remove to a plate.
4. Add the ginger and garlic to the wok and stir-fry for 1-2 minutes, or until golden.
Add the pack choi stalks and stir-fry for 2 minutes, then add the leaves, oyster sauce, and 3-4 tbsp water and continue cooking until the sauce starts bubbling.
5. Return the pork to the wok and heat through for 1-2 minutes.
Served with boiled rice.
Note: If you can´t find pak choi use cabbage or broccoli.
