PORK - STIR-FRIED PORK WITH MUSHROOMS

Serves 4

For The Pork

1 tablespoon peanut oil

3 tablespoons coarsely chopped garlic

2 tablespoons, seeded and finely chopped red chilli peppers

8 oounces (225g) minced (ground) pork

2 tablespoons finely chopped spring onions (scallions)

2 tablespoons light soy sauce

2 teaspoons sugar

3 tablespoons water

a large handful of fresh basil leaves

2 teaspoons sesame oil

For The Mushrooms

1 tablespoon peanut oil

8 ounces (225g) button mushrooms, sliced

1 tablespoon Shaoxing rice wine or dry sherry

Salt and freshly ground black pepper to taste

Heat a wok or large frying pan over a high heat and add the groundnut oil.  When it is very hot and slightly smoking, add the garlic and chili peppers and stir-fry for 30 seconds.  Then add the pork and stir-fry for 3 minutes.

Add the spring onions, soy sauce, sugar and water and stir-fry for 3 minutes.  Then add the basil and stir-fry for another minute.  Remove the mixture from the wok and set aside.

Wipe the wok clean and reheat it over a high heat.  Add the peanut oil and, when it is very hot and slightly smoking, add the mushrooms and stir-fry them for about a minute.

Add the rice wine or dry sherry and some salt and pepper and stir-fry for about 5 minutes, until the mushrooms are cooked through and have reabsorbed any remaining liquid.

Return the pork mixture to the wok, combine with the mushrooms and stir-fry for 2 minutes or until heated through.  Just before serving, add the sesame oil and give the mixture a couple of quick stirs.  Turn it on to a warm serving dish and serve at once.

MY NOTE:  I like to buy a piece of pork and mince it myself.  It has a different texture than ground pork and I prefer that.

From Ken Hom’s Top 100 Stir-Fry Recipes.