Braised Pork Fillet In Peking Sauce
|Pork fillets||1 Pound, thinly sliced (450 Grams)|
|Cornstarch||5 Milliliter (1 Teaspoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
|Stock||15 Milliliter (1 Tablespoon)|
|Chinese spinach||3⁄4 Pound, blanched in boiling stock for 1 minute (340 Grams)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Hoisin sauce||45 Milliliter (3 Tablespoon)|
|Sesame oil/Sesame seeds||2 1⁄2 Milliliter (1/2 Teaspoon)|
1 Combine pork with cornstarch, soy sauce, sherry and stock. Let stand 15 minutes. Chop spinach, arrange on a serving platter and keep warm.
2 Heat oil in a wok. Stir-fry pork for 2 — 3 minutes. Remove from oil.
3 Reheat oil, add hoisin sauce. When hot, return pork. Stir-fry to reheat and coat with sauce. Add sesame oil. Serve over spinach.