Stir-Fried Sesame Oil Pork

Slice the pork tenderloin or shoulder butt thinly against the grain to ensure a more tender result.

In a bowl with the sliced pork, add white pepper, light soy sauce, oyster sauce, dark soy sauce, sugar, Chinese cooking wine, and water. Mix well with your hands until the liquid is fully absorbed by the meat.

Add cornflour to the marinated pork and mix well. This will help to tenderize the pork.

Add sesame oil to the pork, mix well, and set aside to marinate for at least 10 minutes.

Heat a wok over medium heat. Add sesame oil, julienned young ginger, and the white stems of the spring onions. Fry until fragrant.

Add chopped garlic and continue to fry until the garlic browns slightly.

Add the marinated pork to the wok. Spread it out and stir-fry for about a minute or two, until the pork is no longer pink.

Pour in water and scrape the bottom of the wok to deglaze. If the sauce is too thick, you can add a little more water.

Add the rest of the spring onions and splash in the Chinese cooking wine. Give it a final stir to combine everything well.

The dish is now ready. Serve hot with steamed rice or porridge.