Pork fillet is so lean, even leaner than chicken breast and is such a versatile piece of meat. A pork fillet usually comes in one piece weighing about 1lb 3oz, so it’s the perfect thing to have in the freezer.
This is lovely just served with some steamed rice.
1 clove garlic
1 tsp grated fresh ginger
2 tbsp soy sauce
1/3 tsp ground white pepper
1 tbsp Chinese rice wine
1 pork fillet (1lb 3oz or thereabouts) thinly sliced
1 tbsp peanut oil
1 tsp sesame oil
6 fresh shitake mushrooms, thinly sliced
6oz whole baby corn, drained
4- 6 spears of asparagus, cut into 1 1/2 inch lengths on the diagonal
2 tbsp oyster sauce
Place the garlic, ginger, soy sauce, pepper and rice wine in bowl and mix together well.
Add all the pork and stir until it is well coated in the marinade.
Heat a wok over high heat, add half the oils and swirl to coat the sides of the wok.
Add half the pork mixture and stir fry for about 2 minutes or until the pork changes color.
Remove the pork from the wok.
Repeat with the remaining oils and pork mixture.
Add the mushrooms, corn and asparagus to the wok and stir fry for 2 minutes.
Return the pork and any juices to the wok and stir in the oyster sauce.
Cook, stirring, for another 2 minutes or until it has evenly heated through.
Divide among four bowls poured over hot rice.