Try Neil Perry's recipe for flavoursome diced pork loin and stir-fried vegetables with peanuts, bamboo shoots and bean curd.
Marinate the pork in a quarter of a cup of shaoxing wine for one hour.
Heat a little vegetable oil in a large wok.
Add the pork tenderloin and stir-fry a couple of minutes.
Add the carrot, peanuts, bamboo, bean curd cake, broad beans and cucumber.
Stir-fry for two minutes.
Transfer the pork and vegetable to a service plate, return the wok to the heat and add the shaoxing, sweet bean paste, hot bean paste, sugar and soy.
Turn the wok to high to bring the sauce to the boil, then pour over the pork and vegetables.
Serve with steamed jasmine rice or noodles.
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