This is a basic recipe for stir frying any meat with any vegetables, according to seasonal avaiability and preference.
25 g (8 oz) pork fillet
15 ml (1 tbsp) light soy sauce
5 ml (1 tsp) light brown sugar
5 ml (1 tsp) Chinese rice wine or
10 ml (2 tsp) cornflour paste
115 g (4 oz) mangetouts
115 g (4 oz) white mushrooms
1 spring onion
60 ml (4 tbsp) vegetable oil
5 ml (1 tsp) salt
few drops sesame oil
1. Cut the pork into thin slices, each about the size of a postage stamp, marinate with about 5 ml (1 tsp) of the soy sauce, sugar, rice wine or sherry and cornflour paste.
2. Top and tail the mangetouts. Thinly slice the mushrooms. Cut the carrot into pieces roughly the same size as the pork and cut the spring onion into short sections.
3. Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until its colour changes. Remove with a slotted spoon and keep warm while you cook the vegetables.
4. Add the vegetables to the wok and stir-fry for about 2 minutes. Add the salt and the partly cooked pork, and a little stock or water if necessary.
5. Continue cooking and stirring for about 1 minute, then add the remaining soy sauce and blend well. Sprinkle with the sesame oil and serve.