Chinese Pork Fakeaway

I do love a takeaway, though, living in the French countryside, we have few options available and even less that will deliver. Being a lover of Asian food, I like to recreate some of my favourite takeaway dishes at home, this one being a winner all around and thoroughly enjoyed by my family. I have used re-hydrated Chinese mushroom & jarred baby corn in this version though you can pretty much add what you like, such as carrot ribbons, tinned bamboo shoots or soy bean sprouts. The essential part is the ratio of ingredients that go into the sauce, and that's what makes the dish so delicious. Enjoy!

4 Servings

Ingredients:

4 tbsp sunflower oil

500gr boneless, lean pork chops, finely sliced

200gr cooked or jarred baby corn, halved lengthways

25gr dehydrated Chinese mushrooms, re-hydrated according to packaging instructions

2 cloves of garlic, minced

2 tbsp sugar

3 tbsp rice vinegar

4 tbsp oyster sauce

1 tbsp cornflour

20cl water

S&P

Instructions:

Heat oil in a wok or large frying pan on medium heat.

Add the pork & garlic. Brown on all sides for 3 minutes, stirring constantly.

Add the mushrooms & stir fry a further 2 minutes before adding the corn.

Toss another minute, then add the sugar, vinegar, oyster sauce & water.

Cover with a lid & bring the sauce to a boil.

Mix your cornflour with 2 tbsp of cold water until it is a smooth consistency.

Stir the cornflour into sauce & simmer 2-3 minutes until the sauce has thickened & become glossy. Season with salt & pepper. Serve immediately with rice & fresh chillies.