Chinese garlic stem and pork stir-fry

Babiche Martens

Stir-frying is one of those quick, simple dinners. If you don't have the ingredients I have, other vegetables will also work to enhance the dish. Red peppers, leeks and even spinach would be good choices if you can't get to an Asian food store.

Ingredients

3 Tbsp	Oil
2 fillets	Pork, sliced thinly (Main)
½	Red chillies, chopped
2 Tbsp	Ginger, grated
1 bunch	Garlic chives, cut into 3cm pieces
1 Tbsp	Chilli bean paste
150 g	Oyster mushrooms
1 bunch	Choy sum, sliced roughly
¼ cup	Soy sauce
1 Tbsp	Kecap manis

Directions

1. Heat 2 Tbsp oil in a wok or frying pan to a high heat. Fry the pork in batches until golden and cooked through. Set aside.
2. Heat the remaining oil, add the chilli, ginger, garlic chives and chilli paste then cook for 3 or 4 minutes. Add the mushrooms and choy sum. Continue to cook until the vegetables are just cooked.
3. Add the pork back to the vegetables along with the soy and kecap manis. Toss to combine.
4. Serve hot on rice.