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| 10 oz lean pork 1 tablespoon light soy sauce 1 tablespoon rice wine 6 oz mixed mushrooms 1 small red pepper 3 large spring onions spray oil 2 tablespoons oyster sauce small can drained bamboo shoots salt and pepper 1 tablespoon cornflour |
| INGREDIENTS; |
| Oriental pork and mushrooms |
| METHOD; |
| Cut pork into thin strips. Put in a dish with rice wine and soy sauce, mix together and set aside. Deseed and finely dice the pepper. Wipe and slice mushrooms. Chop spring onions. Heat a large wok and spray with cooking oil. Remove pork from marinade , add to pan and stir fry for 2 minutes or until browned all over. Add pepper, mushrooms and spring onions. Stir fry for 2 minutes then add oyster sauce and bamboo shoots. Season and cook for a further minute. Mix the cornflour with a little water and add to pork, stirring continuously until the sauce thinckens. Serve with rice (not counted). |
| SERVES 4 WWp 3 PER SERVING |
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