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
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.