Singapore Pork and Onion Stir-Fry (Chinese)

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 400  g boneless pork loin
• 1  onion (large)
• 3⁄4 tablespoon light soya sauce
• 1 1⁄2 tablespoons dark soya sauce
• 3⁄4 tablespoon oyster sauce
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon cornstarch
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon  sesame oil

Directions

1. Slice onions. Set aside.
2. Slice pork against the grain into thin, matchbox-sized pieces.
3. Place in large bowl. Marinate with sauces, sugar and sesame oil.
4. Mix well. Leave for 15-60 minutes to marinate.
5. Heat frying pan / wok with 2 tablespoons of oil.
6. Stir-fry onions on low fire, till soft and fragrant.
7. Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
8. Cook over medium heat.
9. Serve with rice.