500g Australian pork fillet, sliced thinly
2 tbsps peanut oil
2cm knob ginger, peeled and finely sliced
2 cloves garlic, peeled and crushed
4 dried red chillies, soaked, drained and chopped
1 onion, peeled and quartered
5 garlic shoots, cut into 4cm batons
Freshly ground white pepper to taste
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Asian cooking caramel
3 tbsp chicken stock
3 spring onions, cut into 4cm batons
1 tbsp unsalted peanuts
Steamed rice and Asian vegetables to serve
- Cooking Instructions:
Heat a wok over a high heat for 2 minutes. Add the oil and stir
fry the ginger, garlic, chillies and onion for 1 minute.
Add the pork and stir fry for 2 minutes.
Stir in the garlic shoots, pepper, sauces and stock and stir fry
for 2 minutes.
Sprinkle over the spring onions and peanuts, toss and cook for 1
Serve with steamed rice and Asian greens.
Note: if you don't like it hot, use 2 fresh red long
chillies - they are sweeter.