• 1/4 cup dark soy sauce
  • 2 tablespoons shao hsing (Chinese rice wine)
  • 1 teaspoon caster sugar
  • 2 teaspoons cornflour
  • 500g pork leg steaks, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 brown onion, cut into thin wedges
  • 1 garlic clove, finely chopped
  • 4cm piece fresh ginger, peeled, finely grated
  • 1 large carrot, halved lengthways, sliced diagonally
  • 2 celery stalks, trimmed, sliced diagonally
  • Steamed jasmine rice, to serve
  • Step 1 Combine soy sauce, shao hsing, sugar and cornflour in a bowl. Place pork in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
  • Step 2 Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the pork for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.
  • Step 3 Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add carrot and celery. Stir-fry for 2 to 3 minutes or until just tender.
  • Step 4 Return pork to wok. Add remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.