2 tbsp vegetable oil
1 onion, sliced
6 garlic cloves, roughly chopped
5cm (about 40g) piece young ginger*, finely sliced
400g (14 oz) pork scotch fillet steaks*, thinly sliced
150g (5 oz) mixed mushrooms
2 tbsp oyster sauce
2½ tbsp fish sauce
1 tsp sugar
½ tsp ground white pepper
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the onion, garlic and ginger and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked.
Add the mushrooms and stir-fry for another 30 seconds. Then add the oyster sauce, fish sauce, sugar and white pepper. Stir-fry until just combined. Remove from heat and serve.
– If using regular or old ginger, use half this amount.
– Pork scotch fillet steaks are cut from the pork shoulder, which is also known as the ‘boston butt’. Pork loin is fine to use also.