Pork with Baby Bok Choy Stir Fry

• 500g boneless pork loin 

Marinade:

• 4 tsp Amoy sesame oil
• 1 tsp Amoy light soy sauce 
• 1 tsp Rajah white pepper 
• 1 tsp sliced ginger 
• 1 Tbsp cornstarch 
• 1 Egg white
• Pinch of salt 

For Stir fry :

• 1 tsp crushed garlic sauce
• 500g Bok choy 
• 1 onion (roughly chopped) 
• 2 spring onions (roughly chopped)
• 2 tsp sugar 
• Pinch of Rajah white pepper 
• 1 Tbsp cornstarch 
• Neutral oil 

Cooking sauce :

• 1 tbsp Amoy oyster sauce 
• 50 ml rice wine 
• 1 Tbsp Amoy Sesame oil 
• 1 Tbsp Amoy light soy sauce 
• Rajah White pepper and salt 

Tenderise the pork with the back of a knife, and chop into chunks.

Finely grate or chop your ginger and add to a small bowl with 2 Tbsps of water. Massage the ginger in the water and then pick it up and squeeze the ginger juices into a bowl for the marinade (this adds ginger flavour that won’t burn).

Place the rest of the marinade ingredients in a bowl, and massage into the pork, adding the egg white and cornstarch last. Mix together well to coat the pork. Set aside. Cut the bok choy in chunks. 

Prepare your wok clock: onions first, then spring onions, bok choy and garlic . Add a ladle of oil to a wok and get it up to a high heat. Shallow fry the pork until golden brown and cooked through. Set aside. 

Place the onions into the wok and stir fry for 30 seconds, then work around the wok clock adding each ingredient in. Stir fry for 2 minutes, you can add a little water to wilt the bok choy if needed.

Now add the pork back, along with the cooking sauce, spring onions, sugar and white pepper. Allow the sauce to bubble up, then add some leftover spring onions last, and serve.