Peking Pork

Name: Peking Pork
Yield: Serves 4
Cuisine: China
Ingredients: 450 g (1 lb) pork fillet, thinly sliced; 1 tablespoon chicken or vegetable stock; 1 tablespoon dry sherry; 1 teaspoon cornflour; 1 tablespoon soy sauce; ½ teaspoon sesame oil or seeds; 350 g (12 oz) pak choy; 2 tablespoons hoisin sauce; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Ah, the gentle art of Stir-frying in a wok. Such fun, so quick, and as with many of these stir-fried pork or chicken dishes, for me the pleasure is being able to have loads of Chinese spinach – otherwise known as pak choy.

Ingredients

450 g (1 lb) pork fillet, thinly sliced
1 tablespoon soy sauce

Asia
China
Main course

Method

Put the pork in a bowl (not aluminium) with the soy sauce, cornflour, sherry and stock. Leave to marinate for at least 15 minutes. Blanch the pak choy in boiling water for 1 minute, drain well, then purée in a food processor or blender. Arrange on a serving plate and keep warm.

Heat the oil in a large frying pan or wok and Stir-fry the pork for about 3–4 minutes, until cooked. Ad