Cut the pork into shreds about 5 cm (
Heat a wok until it is very hot, and then swirl in the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the pork shreds, stirring vigorously to keep them from sticking. As soon as the pork begins to lose its raw look, in about 2 minutes, quickly drain it in a stainless steel colander set in a bowl. Discard all but
Reheat the wok and the oil. When it is hot, toss in the garlic and ginger and stir-fry for 30 seconds. Scatter in the mangetouts and spring onions and continue to stir-fry for 1 minute. Pour in the stock,
© 1998 Ken Hom. All rights reserved.