Pork & Pak Choi Stir-Fry

400g pork tenderloin (or pork loin), thinly sliced against the grain

1 head pak choi, quartered

1 onion, cut into chunky wedges

2 spring onions, separated into white and green parts, cut into large pieces

3 garlic cloves, lightly crushed

3 tablespoons vegetable oil (or crispy shallot oil)

The Marinade

20g fresh ginger, grated

2 tablespoons water

1 tablespoon light soy sauce

1 teaspoon sesame oil

¼ teaspoon white pepper

¼ teaspoon salt

1 egg white

1 tablespoon cornflour

The Stir-Fry Seasoning

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

¼ teaspoon white pepper

¼ teaspoon salt

1 tablespoon Shaoxing rice wine

2 tablespoons water

PREPARATION

1. Grate the ginger and mix it with the water, then squeeze through your fingers or a sieve to extract the ginger juice. Discard the pulp. Marinate the sliced pork with the ginger juice, light soy sauce, sesame oil, white pepper, salt and egg white. Massage well until absorbed, then mix in the cornflour and leave for 5–10 minutes. Prepare the onion, pak choi, spring onions and garlic.

COOKING

2. Heat 2 tablespoons of the oil in a smoking-hot wok.

3. Spread the pork out in the wok and leave it undisturbed for about 30 seconds to caramelise.

4. Turn the pork and continue cooking until lightly browned but only just cooked

through, then remove from the wok, leaving a little oil behind.

5. Add the remaining oil if needed and allow it to heat until shimmering.

6. Stir-fry the onion and the white parts of the spring onions until lightly coloured.

7. Add the pak choi and garlic, tossing over a high heat until the pak choi just begins to wilt.

8. Splash in the water to create a little steam and prevent the vegetables from catching.

9. Return the pork to the wok.

10. Add the oyster sauce, light soy sauce, sesame oil, white pepper and salt, tossing everything together.

11. Pour the Shaoxing rice wine around the edge of the wok and allow the sauce to reduce until glossy. Stir in the green spring onion tops just before finishing.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Slicing the pork against the grain keeps every piece exceptionally tender.

 Ginger juice flavours the meat without leaving pieces of ginger that could burn during stir-frying.

 Egg white and cornflour create the classic Cantonese velveting effect, helping the pork stay juicy.

 Don't overcook the pak choi—it should remain bright green with a slight crunch.

FAQs

Can I use pork shoulder instead of tenderloin?

Yes, although tenderloin cooks more quickly and gives the softest texture. Shoulder should be sliced very thinly.

Why use ginger juice instead of grated ginger?

Ginger juice infuses the pork with flavour while avoiding burnt ginger pieces during the high-heat stir-fry.

Can I use another leafy vegetable?

Yes. Baby bok choy, choy sum, gai lan or even spinach all work well, though cooking times will vary.