This dish is a perfect example of the Chinese way of balancing and harmonizing colours, flavours and textures.
225 g (8 oz) pork fillet, thinly sliced
15 ml (1 tbsp) light soy sauce
5 ml (1 tsp) light brown sugar
5 ml (1 tsp) Chinese rice wine or dry sherry
10 ml (2 tsp) cornflour paste
115 g (4 oz) firm tomatoes, skinned
175 g (6 oz) courgettes
1 spring onion
60 ml (4 tbsp) vegetable oil
5 ml (1 tsp) salt (optional)
Basic Stock or water, if necessary
1. Put the pork in a bowl with 5 ml ( 1 tsp) of the soy sauce, the sugar, rice wine or dry sherry and cornflour paste. Set aside to marinate. Cut the tomatoes and courgettes into wedges. Slice the spring onion.
2. Heat the oil in a preheated wok and stir-fry the pork for 1 minute, or until it colours. Remove with a slotted spoon, set aside and keep warm.
3. Add the vegetables to the wok and stir-fry for 2 minutes. Add the salt, if using, the pork and a little stock or water, if necessary, and stir-fry for 1 minute. Add the remaining soy sauce, mix well and serve.
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