Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Chicken Chop Suey

Ingredients
125g Chicken (chopped into chunks)
1 Onion (chopped thinly)
1 Carrot (julienne/grated)
1 Green Pepper (julienne/grated)
125g Bean Sprouts
1 Egg (split, white is all we need)
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
2-3 Tablespoons Chinese stock (or water)
2 Teaspoons Cornflour
1/2 Teaspoon Sugar
Pinch of Salt
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Glass
1 Mixing Bowl
1 Wok
1 Spatula

The Good Bit

1. Mix the cornflour into a paste in the glass with 3 teaspoons of water, then in the mixing bowl in this order mix in the chicken, a pinch of salt, 1/4 of the egg white and the paste you have just made.
2. Stir fry the chicken in a splash of oil until it is no longer pink, it should be white all over, take out of the wok and set aside. Add all the vegetables apart from the bean sprouts and cook for about 2 minutes then add the bean sprouts and fry off rapidly for a few seconds.
3. Now add back in the chicken, another pinch of salt, the sugar, soy sauce and sherry mix this well then add in the stock or water, give it a good stir then serve, for authenticity you can sprinkle over a dash of sesame oil if you like.
   

Serves 4