Prep 20 mins
Cook 10 mins
This dish keeps extremely well in the freezer, and it is worth making a large quantity from, say, half a leg-of pork, which is much cheaper than buying pork fillet. If you are going to freeze however, do not add the sherry or lemon juice at the time of cooking. To serve from the freezer, thaw the meat out completely and heat quickly on a high flame for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the sherry or rice wine and lemon juice just before serving.
- 1 1⁄4 lbs pork fillets or 1 1⁄4 lbs pork legs
- 1 tablespoon clear soya sauce
- 2 tablespoons plain flour
- 1⁄2 teaspoon powdered ginger
- 4 ounces button mushrooms
- 4 cloves garlic
- 1 slice gingerroot, about 1 inch across and 1/4 inch thick
- 3 tablespoons dark soya sauce
- pepper or 1 pinch chili powder
- 2 tablespoons boiled water
- 2 tablespoons medium-dry sherry or 2 tablespoons rice wine (optional)
- 2 teaspoons lemon juice
- 6 tablespoons oil or 6 tablespoons pork fat
- Cut the pork into small cubes.
- Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
- Repeat the process for the remaining half of the meat.
- The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
- Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
- In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
- Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
- Just before serving, add the sherry or rice wine and the lemon juice.
- Serve hot.