1. Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well. 2. Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown. 3. Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes. 4. Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens. 5. Sprinkle over the scallion and serve with Jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
