Pork in Oyster Sauce With Oyster Mushrooms on a Bed of Baby Spin

Ingredients

• 350 g pork fillets, sliced into 1-inch rounds
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 pinch sugar
• 3 tablespoons peanut oil
• 3 garlic cloves, finely chopped
• 1 fresh chili pepper, deseeded and finely chopped
• 200 g baby spinach leaves
• 1 tablespoon dry sherry
• 1 pinch dried chili pepper flake
• 100 g oyster mushrooms
• 1 tablespoon balsamic vinegar
• salt
• fresh ground black pepper

Directions

1. 1

   Press each round of pork with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. Place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.

2. 2

   Heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. Stir fry for a few seconds, then add the spinach and toss until warmed through. Pile onto a warm serving plate.

3. 3

   Bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the pork for 2-3 minutes, or until cooked as you like.

4. 4

   Pour in the sherry and sprinkle over the chilli flakes. Pile onto the spinach leaves.

5. 5

   Bring the wok back to temperature and add the remaining 1tbsp groundnut oil. Add the mushrooms and stir-fry for one minute.

6. 6

   Add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. Spoon onto pork and serve.