Fly Head' Stir Fry

• 200g pork mince
• 3 cloves garlic, finely chopped
• ½ thumb sized piece ginger, finely chopped
• 2 tbsp. fermented, salted black beans
• ½ red pepper
• 2 large red chillies, finely diced
• 200g Chinese Chives (with flower buds) or Chinese Garlic Shoots, chopped into ½ cm chunks

The Marinade

• 1 tbsp. Light soy sauce
• 1 tbsp. Shaoxing rice wine
• ½ tsp. Sugar
• 1 tsp. Cornflour

The Sauce

• 1 tbsp. Shao Xing rice wine
• ½ tbsp. Hoisin sauce
• ¼ tsp. salt
• ½ tbsp light soy sauce
• ½ ladle chicken stock
• 1 tsp sesame oil
• ½ tsp. Dark soy sauce

• Massage ‘The Marinade’ ingredients well into the pork mince. Then prepare and chop the chives, garlic, ginger, red pepper and chilli. Soak the fermented black beans in boiling water for 10 minutes to soften and wash out excess saltiness.

• Mix ‘The Sauce’ ingredients together in a small bowl or ramekin.

• Build your ‘Wok Clock’ of ingredients, starting at 12 O’clock with the marinated pork mince, followed by the garlic, ginger, fermented black beans, red pepper, chillies, Chinese chives and lastly ‘The Sauce’.

• Heat 1 tbsp. vegetable oil in a wok to high heat and once smoking hot, add the minced pork into the wok. Press into the pork and sear well, before then starting to separate and cut into the meat with a ladle or spatula. Stir fry for 2-3 minutes until well browned and then remove form the wok.

• Heat another tbsp. vegetable oil in a wok to a medium-high heat and add your garlic, ginger, fermented black beans, red pepper and chillies into the wok one at a time, stir frying for 30 seconds in between each addition.

• Turn the heat up to a high heat and then bring the mince pork back into the wok and add the Chinese chives and stir fry for a further minute. Ensure the wok is smoking hot and then pour ‘The Sauce’ into the wok and bring to a vigorous boil. Continue stir frying until there is no sauce left in the bottom of the wok.

• Enjoy hot, perfect with steamed rice.