Dinner will be on the table in a flash with this simple wok recipe. Serve with jasmine rice and a serve of steamed Asian greens with oyster sauce.
4 tbsp peanut oil
300g pork fillet, thinly sliced
100g snow peas, trimmed
1 small knob of ginger, peeled and finely chopped
8 cloves garlic, finely chopped
3 tbsp hot bean paste
1 tbsp Shaoxing wine
1 tbsp yellow bean soy sauce
1 tbsp Chinkiang black vinegar
1 tsp sugar
3 tbsp chicken stock
freshly ground white pepper
2 spring onions, finely chopped
1 small handful of coriander leaves
Heat a wok over high heat until smoking. Add half the peanut oil and, when hot, stir-fry the pork in two batches till just coloured and almost cooked through. Remove the pork from the wok, set aside and wipe the wok clean.
Reheat the wok with another tablespoon of oil and stir-fry the snow peas until just tender; remove them from the wok also.
Heat the last tablespoon of oil in the wok and stir-fry the ginger, garlic and hot bean paste until fragrant. Deglaze the wok with the Shaoxing wine, then add the soy sauce, vinegar, sugar and stock and simmer for 2 minutes. Return the pork and snow peas to the wok and toss together.
Spoon into a bowl, season to taste with white pepper, and sprinkle with spring onions and coriander to serve.
Serve with Neil Perry's stir-fried scallops with bean sprouts as part of a banquet.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.