Ingredients

• 450g/1lb lean pork
• 1 tbsp shaoxing rice wine or dry sherry
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tsp cornflour
• 1½ tbsp groundnut (peanut) oil
• 1½ tbsp black beans
• rinsed and coarsely chopped
• 1 tbsp garlic
• finely chopped
• 3 tbsp spring onions
• finely chopped
• 1 tbsp shallots
• chopped
• 1½ tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp chicken stock or water
• 1 tbsp sesame oil

Directions

• Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry
• soy sauce
• sesame oil and cornflour. Leave to marinate for about 20 minutes.
• Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking
• lift the pork out of the marinade with a slotted spoon
• put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
• Wipe the wok or pan clean
• reheat it and add the rest of the oil. Quickly add the black beans
• garlic
• spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.