Dancing Dragon pork and ginger stir-fry.

Ingredients

• VELVET PORK INGREDIENTS
• 500g pork fillet
• 1 tablespoon water
• 1 1/2 teaspoons dry cherry
• 1 1/2 teaspoons Lee Kum Kee oyster stir-fry sauce
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 1/4 teaspoon sesame oil
• STIR FRY INGREDIENTS
• 2 tbsp Lee Kum Kee oyster stir-fry sauce
• 1 tbsp dark soy sauce
• 1 tbsp Asian Cooking Caramel
• 3 tbsp chicken stock
• 2 cm knob ginger, peeled and finely sliced
• 2 garlic cloves, crushed
• 2 green chilies deseeded and thinly chopped
• 1 large onion, peeled and cut into wedges
• ½ Green capsicum chopped into pieces
• ½ Red capsicum chopped into pieces
• 10 Snow peas cut into bite sized pieces
• 5 garlic shoots, cut into 4 cm batons
• 3 spring onions, cut into 4 cm lengths
• 1 tin of sliced chestnuts drained and rinsed
• White sesame seeds for garnish

Method

1. Velveting the pork (Optional)Recommended to give melt in the mouth pork!
2. Thinly slice the pork fillet. My tip – Half freeze the pork fillet as it makes thinly slicing a breeze!
3. Add sliced pork to a bowl. Mix in water, dry cherry, oyster sauce, baking soda, cornstarch, vegetable oil, sesame oil, and cover.
4. Leave pork marinate for 30 minutes to bring to room temperature.
5. STIR FRY
6. Mix oyster sauce, dark soy sauce, Asian Cooking Caramel & chicken stock. Set aside.
7. Heat wok on high heat, add 2 tablespoons of vegetable oil. Add ginger, garlic, chilies and onion and stir fry for 1 minute.
8. Add thinly sliced pork pork and stir fry for 2 minutes.
9. Add garlic shoots, capsicum, chestnuts, snow peas, sauce, and cook for 2 minutes.
10. Add spring onions and cook for 1 minute.
11. Serve with rice or mixed in with cooked egg noodles.
12. Garnish with a sprinkling of sesame seeds.
13. Eat, drink, and enjoy an absolutely divine stir fry that dances in your mouth.

Product used in recipe

• Lee Kum Kee - Stir-Fry Sauce Oyster