mu shu pork

Preparation time 15 minutes Cooking time 10 minutes low-calorie cooking spray 625g(11/41b) lean minced pork 2 garlic cloves, crushed asnons nee 2 teaspoons peeled and grated fresh root ginger 6 tablespoons light soy sauce 3 tablespoons oyster sauce ingrice 2 tablespoons Shaoxing rice wine 1 carrot, cut into matchsticks 1 red pepper, cored, deseeded and thinly sliced 100g shiitake mushrooms, thinly sliced 6 spring onions, thinly sliced diagonally, plus extra to garnish 200g Chinese cabbage, finely shredded 2 teaspoons sesame oil Spray large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the pork and stir-fry, breaking it up with a wooden spoon, for about 2-3 minutes until browned. Transfer to a bowl. Add the soy sauce, oyster sauce and rice wine to the pork in the bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over high heat. Add  the carrot, red pepper and mushrooms and stir-fry for 2-3 minutes until softened, then add the spring onions, cabbage and pork mixture and stir-fry for 2-3 minutes until the cabbage has just wilted.

Remove the pan from the heat, stir in the sesame oil and serve immediately, garnished with sliced spring onion.

For mu shu pork fried rice, follow the recipe for Mu Shu Pork, replacing the cabbage with 500g cooled freshly cooked jasmine or long-grain rice. Once added to the pan, stir-fry for 4-5 minutes until piping hot. Remove the pan from the heat and stir in 4 tablespoons sweet chilli sauce, then toss to mix and serve immediately.

qingquang

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