Ingredients - serves 4

4 pork steaks
Chinese barbecue sauce: (mix 1 tbsp soy;1 tbsp dry sherry; 1 tbsp hoisin sauce; 2 tsp sesame oil;1 tsp honey; 1 tsp chinese 5 spice powder)
4 shallots, thinly sliced
200g shitake mushrooms
2 tbsp vegetable oil
salt, pepper

1 Chinese cabbage, shredded
1 pak choi, shredded
handful beansprouts
2 cloves garlic thinly sliced
2cm ginger finely chopped
2 tbsp vegetable oil
1 tbsp soy sauce

Method

Marinate the pork steaks in a bag with the Chinese barbecue sauce for at least an hour in the fridge. Heat the oil in a frying pan and add the shallot, cooking until it is soft and turning golden then lay the steaks in the pan too and cook for 6-7 minutes over medium heat then turn. Tear the shitake into pieces and sprinkle in with the pork, turning them to coat with oil and sauce so that they cook down. All should be cooked in a further 6-7 minutes, but check the pork and then adjust seasoning too.

Heat the oil in a wok and add the ginger and garlic for a minute followed by the vegetables. Toss and stir fry for a further 2-3 minutes then season with soy , adding salt and pepper to taste. Serve pork cut into strips, with shitake and sauce over stir fry and boiled rice.