Ken Hom’s Quick and Easy cookbook is a slim volume and surprisingly it’s the only chinese cookbook we own despite all of us loving chinese food. Part of the reason why we don’t have any others is because Jon can cook chinese without a cookbook after spending a number of years living in Hong Kong as a teenager. This recipe is one we make often. I suggest you find your local chinese supermarket to get the sauces rather than your local supermarket the chinese brands taste better.
This quantity serves 4-6 people. Serve with either plain rice or noodles. We usually stir fry broccoli with ginger and garlic to serve alongside. I had a spare green pepper in the fridge so sliced it and added it the pork at the same time as the garlic and spring onion.
- 1.5 tbsp oil
- 2 tbsp coarsely chopped garlic
- 3 tbsp coarsely chopped spring onions
- 2 tbsp coarsely chopped fresh root ginger
- 450g minced pork
- 1 tbsp chilli bean sauce
- 1 tbsp dark soy sauce
- 2 tbsps rice wine or dry sherry
- 2 tbsp hoisin sauce
- 1 tsp salt
- 2 tsp sugar
- Heat a wok, then add oil.
- Add garlic, spring onions and ginger and stir fry for one minute.
- Then add the pork and stir fry for 2 minutes.
- Add the chilli bean sauce, soy sauce, rice wine, hoisin sauce, salt and sugar and continue to cook for another 5 minute.