500g pork fillet (tenderloin), sinew removed, thinly sliced
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp Chinese Shaoxing wine*
2 tsp dark soy sauce
1 tsp Homemade Chinese five spice (store-bought is fine also)
½ tsp sugar
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
4 cm piece ginger, sliced into fine matchsticks
6 spring onions (scallions), sliced into batons (keep the paler thicker stem parts separate from the end green parts)
½ tbsp sesame oil
steamed rice to serve
1 tsp finely grated ginger
1 tbsp light soy sauce
½ tsp ground pepper
2 tsp corn flour (cornstarch)
½ tsp baking soda
Place the pork in a large bowl. Add the marinade ingredients and use your hands to mix thoroughly. Set aside to marinate while you prepare the rest of your ingredients for the stir-fry.
Make the stir-fry sauce by mixing together the light soy sauce, oyster sauce, Chinese Shaoxing wine, dark soy sauce, Chinese five spice and sugar.
Heat the oil in a wok or large frying pan over medium heat. Add the garlic, ginger and the bottom parts of the spring onion stems and stir-fry for 30 seconds. Add the pork and spread the pieces out in the pan. Turn the heat to high. Allow to cook for a few seconds then stir-fry until almost cooked. Add the stir-fry sauce and stir-fry for another 30 seconds or until the sauce thickens slightly and the pork is cooked through. Turn the heat off and toss through the green parts of the spring onion and the sesame oil.
Serve with rice.
Shaoxing is a Chinese wine made from fermented rice and is available in the Asian aisle of some supermarkets or from an Asian grocer.