Cook Book Recipe

Ingredients

2-tablespoons sesame seeds
3-tablespoons peanut oil
600g pork fillets, thinly sliced
2-tablespoons hoi sin sauce
2-tablespoons-corn flour
2-tablespoon sesame oil
8 spring onions, sliced on the diagonal
2-cloves garlic, crushed
2-teaspoons finely greated fresh ginger
2-carrots, juliened
200g- snake beans cut into 6cm lengths

Procedure

1. Preheat the oven to moderate 180C (350F/Gas 4). Place the sesame seeds on an oven tray and bake for 5 minutes, or until browned
2. Heat a wok until very hot, add 1-tablespon oil and swirl to coat. Add half the pork and stir-fry for 3 minutes, or until browned. Remove. Repeat with the remaining pork. Remove
3. Combine the hoi sin and teriyaki sauces, corn flour and 1-tablespoon water..
4. Reheat the wok until very hot, add the remaining peanut oil and the sesame oil and swirl to coat. Ad the spring onion, garlic and ginger, and stir-fry for 1 minute, or until fragrant.
5. Add the carrot and bean, and stir-fry for 3 minutes, or until almost cooked but still crunchy. Return the pork to the wok, add corn four mixtures and stir until the sauce boils and thicken. Simmer until the meat is tender and the vegetables are just cooked. Toss through the sesame seeds. Serve with boiled rice