Prep 5 mins
Cook 10 mins
The original recipe came from the BBC's Chinese Food Made Easy, and used beef fillet, but I couldn't find any decent fillet steak that day, so I used a beautiful pork fillet instead, which worked beautifully.
- 350 g pork fillets, sliced into 1-inch rounds
- 1 1⁄2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 pinch sugar
- 3 tablespoons peanut oil
- 3 garlic cloves, finely chopped
- 1 fresh chili pepper, deseeded and finely chopped
- 200 g baby spinach leaves
- 1 tablespoon dry sherry
- 1 pinch dried chili pepper flakes
- 100 g oyster mushrooms
- 1 tablespoon balsamic vinegar
- fresh ground black pepper
- Press each round of pork with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. Place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.
- Heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. Stir fry for a few seconds, then add the spinach and toss until warmed through. Pile onto a warm serving plate.
- Bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the pork for 2-3 minutes, or until cooked as you like.
- Pour in the sherry and sprinkle over the chilli flakes. Pile onto the spinach leaves.
- Bring the wok back to temperature and add the remaining 1tbsp groundnut oil. Add the mushrooms and stir-fry for one minute.
- Add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. Spoon onto pork and serve.