This is a dish that comes together in a flash.
Ingredients
- 900g pork fillet – sliced into ½ cm slices
- 2 tablespoons Chinese cooking wine
- 2 teaspoons light soy sauce
- 1 teaspoon baking soda
- ¼ cup vegetable oil
- 2 large onions – roughly chopped
- 4 cloves garlic – finely chopped
Mongolian Sauce
- 1 ½ cups water
- 1/3 cup hoisin sauce
- ¼ cup Chinese cooking wine
- ¼ cup soy sauce
- 2 tablespoons cornflour
- 1 tablespoon sambal oeleck or any other chilli paste
- 2 teaspoons light soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon five spice powder
- Rice for serving
Method
- Place the pork in a bowl with 2 tablespoons of the Chinese cooking wine, 2 teaspoons of light soy sauce and the baking soda - mix well. Cover and refrigerate for a few hours.
- To make the Mongolian Sauce, whisk all the ingredients together in a small bowl or jug - set aside.
- Heat the oil in a large frying pan or wok over a high heat. Add the onions and stir-fry for 1 minute. Add the garlic and toss through.
- Add the pork and cook for 3 minutes or until you get some nicely browned pieces. Tip out any excess oil
- Add in the Mongolian Sauce and simmer for a few minutes until thickened.
- Serve with rice.