Ingredients:
Chinese wine or dry sherry4 tbsp, Light soy sauce1tbsp , Corn flour1tbsp ,Pork fillet, sliced as thinly as possible 450gm, Sunflower oil3 tbsp, Baby Corn 200gm, Salt and pepper as to taste, Water as required, Carrots, cut into thinly sliced2pcs, Can straw mushrooms, drained 200gm, Sugar 2tsp, Spring onion, cut into thinly slices to garnish .
Chinese wine or dry sherry4 tbsp, Light soy sauce1tbsp , Corn flour1tbsp ,Pork fillet, sliced as thinly as possible 450gm, Sunflower oil3 tbsp, Baby Corn 200gm, Salt and pepper as to taste, Water as required, Carrots, cut into thinly sliced2pcs, Can straw mushrooms, drained 200gm, Sugar 2tsp, Spring onion, cut into thinly slices to garnish .
Preparation:
Mix the wine or sherry and soy sauce with one tsp of the corn flour. Add the pork and toss to coat well. Heat the oil in a wok or frying pan and stir-fry for 30 seconds. Add the carrots and mushrooms and stir-fry for 1 minute. Sprinkle in the sugar. Mix the remaining corn flour with the water to make a thin paste and add this to the wok, stirring until the sauce is thickened, adjust the taste. Transfer to a warmed serving dish and serve at once, while hot.
Mix the wine or sherry and soy sauce with one tsp of the corn flour. Add the pork and toss to coat well. Heat the oil in a wok or frying pan and stir-fry for 30 seconds. Add the carrots and mushrooms and stir-fry for 1 minute. Sprinkle in the sugar. Mix the remaining corn flour with the water to make a thin paste and add this to the wok, stirring until the sauce is thickened, adjust the taste. Transfer to a warmed serving dish and serve at once, while hot.
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