This is a basic stir-fried dish in the southern Chinese tradition which my mother made when she felt lazy or was pressed for time. It took just minutes to assemble and cook. Variations were endless: in the spring she would add asparagus; in the summer, bitter melon, sometimes even cucumber. However, the one I remember best is this version, with just spring onions. The key to success here is not to overcook the pork.
Cut the pork into slices 5 cm (
Heat a wok or frying pan to a very high heat. Swirl in the groundnut oil and, when it is very hot and slightly smoking, add the pork slices and stir-fry them until they are lightly brown, about 1 minute. Remove the pork and quickly toss in the spring onions, salt, pepper and sugar. If it seems too dry, swirl in
© 1998 Ken Hom. All rights reserved.