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STIR-FRIED PORK WITH SPINACH

Undated Handout Photo of Stir-Fried Pork With Spinach, taken from 100 Easy Chinese Suppers by Ken Hom. See PA Feature FOOD Chinese. Picture credit should read: PA Photo/BBC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Chinese.

Undated Handout Photo of Stir-Fried Pork With Spinach, taken from 100 Easy Chinese Suppers by Ken Hom. See PA Feature FOOD Chinese. Picture credit should read: PA Photo/BBC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Chinese.

Serves 2-4

INGREDIENTS:

l 675g fresh spinach

l 450g lean pork fillet

l 3tbsp groundnut oil

l 2tbsp coarsely chopped garlic

l 1tbsp finely shredded fresh root ginger

l 1tsp sugar

l 1tbsp light soy sauce

l 2tsp dark soy sauce

l Salt and freshly ground black pepper

l 2tbsp coarsely chopped spring onions, to garnish

For the marinade:

l 2tsp light soy sauce

l 1tsp Shaoxing rice wine or dry sherry

l 1tsp sesame oil

l 2tsp cornflour

Method:

l Wash the spinach thoroughly and remove all the stalks, leaving just the leaves. Set aside.

l Slice the pork into strips of 1cm x 7.5cm and put them in a bowl.

l Add all the marinade ingredients, mix well and leave to marinate for 10 minutes.

l Heat a wok or large frying pan over a high heat.

l Add the groundnut oil and, when it is very hot and slightly smoking, add the pork and stir-fry for three minutes, until browned.

l Drain immediately in a colander set inside a bowl, leaving one tablespoon of oil in the wok.

l Reheat the wok. Add the garlic, ginger and some salt and pepper, then stir-fry for 30 seconds.

l Add the spinach and stir-fry for about two minutes to coat the spinach leaves thoroughly in the mixture.

l When the spinach has wilted to about a third of its original volume, add the sugar, soy sauce and cooked pork.

l Stir-fry for two minutes, then transfer to a serving platter and garnish with the spring onions. l Serve at once.

 

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