Stir-Fried Pork with Spring Onions

Serves: to serve 4

Prep Time: 10 Minutes + waiting

Cook Time: 7 Minutes

Ready In: 17 mins
+ waiting

1 lb - boneless, lean pork

2 teaspoons - dry sherry or rice wine

2 teaspoons - light soy sauce

½ teaspoon - cornflour (cornstarch or wheat starch)

6 - spring onions (a.k.a. scallions or salad onions)

2 teaspoons - oil

½ teaspoon - salt

½ teaspoon - sugar

Cut the pork into thin slices about 2" (5cm) long. Place the slices in a bowl and mix in the dry sherry or rice wine, the soy sauce and the corn flour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade. Meanwhile, cut the spring onions on the diagonal into 2" (5cm) lengths.
Heat a wok or frying pan (skillet) to a very high heat. Add the oil and, when it is almost beginning to smoke, add the pork slices and stir fry them until they are just brown (2-3 minutes maximum). Add the spring onions, salt and sugar then continue to stir fry until the pork is cooked and slightly firm (about 4-5 minutes depending on the thickness that you have cut the pork). Remove and arrange the pork on a warm serving dish. Pour over any juices and serve at once with Chinese Fried Rice.