This quick dish reminds us of the flavor of traditionnal Chinese braised pork which can take many hours to cook. As with all stir-fries prepared in a wok, it is important to cut the meat in equal slices in order for them to cook evenly.
- ½ lb pork filet
- 3 scallions
- 2 Tbsp peanut oil
- 2 Tbsp light soya sauce
- 2 Tbsp Hoisin sauce
- 1 Tbsp Chinese rice wine or gin
- 2 Tbsp rice vinegar
- 1½ light-colored soya sauce
- 1 tsp ginger, grated
- 2 garlic cloves, finely chopped
- ½ tsp Chinese Five Spices, ground
- A few drops of roasted sesame oil
- 1 pinch of salt
Cut pork into ¼-inch (5 mm) slices and mix in a bowl with marinade. Let rest for 15 minutes.
Meanwhile, separate the green from the white parts of the scallions. Cut the white sections into 1-inch (2.5 cm) pieces, lenghtwise. Set the green leaves aside.
Heat a wok on high. Pour in oil; add white sections of scallions and sauté for 15 seconds. Add meat and stir until meat is cooked but still juicy (1½ -2 minutes). Pour in soya sauce, mix well and place on a platter. Garnish with finely sliced scallion leaves.