Created on 9/27/2023
Ingredients:
- 1 lb pork fillet or tenderloin
- vegetable oil, for cooking
- 2 eggs, lightly whisked
- 1 brown onion, roughly sliced
- 3 garlic cloves, finely chopped
- ½ carrot, thinly sliced
- ½ capsicum, cut into bite-size pieces
- 7 oz green cabbage, roughly chopped
- 3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
- 3.5 oz bean shoots
- 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
- finely sliced spring onion (scallions)
Marinade
- ½ tsp bicarbonate of soda (baking soda)
- 2 tsp cornstarch
- 1 tsp soy sauce
Stir Fry Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp Chinese Shaoxing wine
- ½ tbsp dark soy sauce
- 1 tsp sugar
- 1 chicken stock cube
Instructions:
Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes
Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine
Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks
Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char
Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms
Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately