Braised Pork Fillet in Peking Sauce

Ingredients :

• 1 lb (450 g) pork fillets, thinly sliced
• 1 tsp (5 ml) cornstarch
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) dry sherry
• 1 tbsp (15 ml) stock
• ¾ lb (340 g) Chinese spinach, blanched in boiling stock for 1 minute
• 3 tbsp (45 ml) vegetable oil
• 3 tbsp (45 ml) hoisin sauce
• ½ tsp (2.5 ml) sesame oil or seeds

Procedure :

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.

Makes 4-6 servings.