Chinese garlic stem and pork stir-fry
Serves 4
• 3 Tbsp oil
• 2 pork fillets, sliced thinly
• ½ red chilli, chopped
• 2 Tbsp grated ginger
• 1 bunch Chinese garlic chives, cut into 3cm pieces
• 1 Tbsp chilli bean paste
• 150g oyster mushrooms
• 1 bunch choy sum, sliced roughly
• ¼ cup soy sauce
• 1 Tbsp kecap manis
• Rice to serve
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.
