Five spice pork and mushroom stir-fry recipe

Pork and mushrooms in a spicy Chinese stir-fry - a great, quick and tasty recipe if you're on the go and it's good for you!

Ingredients

• 450g (1lb) pork loin steaks, fat trimmed and sliced
• 3tbsp (45ml) oyster sauce
• 30ml/2 tbsp corn flour
• salt and freshly ground black pepper
• 2tbsp (30ml) groundnut oil
• 2 cloves garlic, crushed
• 1in (2.5cm) piece root ginger, peeled and grated
• 1tsp (5ml) crushed dried chilli flakes
• 2 carrots, cut into fine sticks
• 175g (6oz) pak choy, washed and sliced
• 200g (7oz) large flat white mushrooms, sliced
• 150g (5oz) chestnut mushrooms, sliced
• 2tbsp (30ml) dark soy sauce
• 2tbsp (30ml) rice wine or dry sherry
• 1/2tsp (2.5ml) Chinese five spice powder
• 300ml (1/2pt) chicken stock
• 1tbsp (15ml) corn flour mixed with 2tbsp cold water
• sliced spring onion to garnish

Method

1. Mix the oyster sauce, cornflour and a little seasoning together in a bowl, add the pork and mix well. Heat a wok or large frying pan over a high heat and add the groundnut oil. Add the pork and stir-fry for 3 - 4 mins until golden brown.
2. Add the garlic, ginger and chillies and stir fry for 30 secs. Add the carrots, pak hoy, and mushrooms and stir fry for 2 mins.
3. Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 min. Stir in the cornflour mixture and cook for a further 1 min, stirring until the sauce thickens. Sprinkle over the spring onions and serve with Jasmine rice.