| Ingredients | Direction |
|---|---|
| 4 tsps light soy sauce 4 tsps white wine vinegar 4 tsps sugr 250 ml chicken stock 2 tsps cornflour plus some for dredging 250 g pork loin or turkey stir fry 150 ml groundnut oil 350g chestnut mushrooms, quartered 3 small red chillies, deseeded and sliced 1" ginger, peeled and cut in thin shreds 4 cloves garlic, peeled & chopped 3 shallots, peeled & chopped 4-6 tbsps chopped cpriander |
Mix the soy sauce with the vinegar, sugar and stock. Stir the cornflour with 2 tbsps of water until dissolved, then add to the stock. Cut the pork loin into thin slices, thentoss it in the cornflour and a generous pinch of salt. Heat the oil in a wok. When hot add the pork. Stir and fry until the edges have caramalized. Keep the heat high. Scoop out the pork with a slotted spoon and set aside. Add the mushrooms and fry for 1-2 minutes until golden. Remove and add to the pork. In remaining oil add the chillies, garlic, ginger and shallots. Stir and fry until the garlic is deep gold and soft. Add the pork, mushrooms and stock. Keep stirring as the mixture thickens. Add a few shakes of soy then the coriander. Serve with rice or potato cakes. |