Marinade

400g Linley Valley Pork Scotch Fillet, cut into strips
1 tbsp water
2 tsp cornstarch
1 tbsp vegetable oil
1/2 tbsp Shaoxing wine
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce

To Stir-Fry

Vegetable oil, to cook
20g julienned ginger
3 cloves garlic, thinly sliced
1 small bunch kailan (Chinese Broccoli), cut into 5cm pieces, stems and leaves separated
3 spring onions, cut into 5cm pieces, white and green parts separated
1 tbsp Shaoxing wine
1 tsp dark soy sauce
1 tsp sugar
1/2 tbsp cracked black pepper

1. In a bowl, combine the sliced pork with the water, cornstarch, vegetable oil, Shaoxing wine, light soy sauce and oyster sauce. Mix well and set aside to marinate for 15 – 20 minutes.
2. Heat a wok over high heat until smoking. Add 2 tablespoons of vegetable oil then add the marinated pork. Stir-fry for 2 – 3 minutes, or until lightly browned around the edges. Remove the pork from the wok and set aside.
3. Reduce the heat to medium-high and add another tablespoon of oil. Add the ginger and garlic, and stir-fry for 30 seconds until fragrant. Add the kailan stems and the white part of the spring onions, then splash in the Shaoxing wine to deglaze the wok. Stir for another 30 – 60 seconds until the stems are just tender but still crisp.
4. Add in the cooked pork, kailan leaves, the green part of the spring onions, dark soy sauce, sugar and cracked black pepper. Stir-fry everything together for a final 30 – 60 seconds. Serve immediately with steamed rice. 

Credit:

Recipe by Brendan Pang @brendan_pang