Health, wealth and happiness pork
In the kitchen of every Chinese restaurant, woks will be lined up on the range, each one cooking away madly to get the food ready for all the customers.
Usually there will be a large pot right in the middle of all the woks: the Emperor. This is the main stockpot, and bubbling away in it will be bits of prawns, meat or vegetables.
Using up the bits of food you don't need in a dish to prepare a stock allows you to fully appreciate and respect the food that you're making.
Stocks can be frozen and used as a base to make so many other things, such as this delicious pork and ginger soup. Amazing!
Serves one to two.
Preparation time: Five minutes. Cooking time: 10 minutes.
YOU WILL NEED
750ml chicken stock
2 tbsps oyster sauce
2 spring onions, whites bruised, greens chopped
4cm piece fresh ginger, one half peeled and cut into matchsticks, the other half unpeeled and bashed
1 clove of garlic, peeled and bruised
Salt and ground white pepper
1 tbsp groundnut oil
100g pork loin/tenderloin, very thinly sliced
1 tsp light soy sauce
1-2 bunches of mature spinach, stalks removed, or 100g baby spinach, washed, a quarter of the leaves shredded
Put the stock into a pan and add the oyster sauce, the bruised whites of the spring onions, the bashed ginger and the bruised garlic. Season with salt and pepper and bring to a gentle simmer.
Meanwhile, heat a wok over a high heat and add a dash of oil. Add the pork and soy sauce and stir-fry, cooking very quickly until sealed on both sides.
Place the whole spinach leaves in serving bowls. Top with the pork. Pour over the stock, removing the bruised pieces if you like, and garnish with shredded spinach, matchsticked ginger and spring-onion greens.