Chinese Pork & Seafood on Rice

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Pork loin fillets		100g
Squid		50-60g
Frozen king prawns		12
Salt & pepper		as required
Sake		1 tbsp
Potato starch in water		1 tbsp
Tinned bamboo shoots		1
Carrot		1/2
Chinese leaves		3
Green pepper		1/2
Spring onions		3
Chicken stock		100ml
Sugar		1 tsp
Sauce:
Sake		1 tbsp
Oyster sauce		1.5 tbsp
Soy sauce		1 tbsp
Pepper		as required
Potato starch in water		2-3 tbsp
Sesame oil		1 tsp

Method

Cook

15min

Put the chopped pork, squid and prawns in a bowl and season with salt & pepper and sake and rub in. Sprinkle over the potato starch.

Put some vegetable oil in a frying pan and add the pork, squid and prawns and fry on medium heat. When the pink colour of the pork changes, remove and keep all aside.

Put some oil in a different frying pan and fry the chopped hard vegetables. When they soften, add the chicken stock and simmer.

Add the sugar and return the pork, squid and prawns to the pan. Add the roughly chopped Chinese leaves and simmer.

When all the vegetables are nicely cooked, add the sake, oyster sauce, soy sauce and pepper. Check for seasoning.

Turn the heat off and add the potato starch in water a bit at a time and mix well. Turn the heat up to high and mix well.

When the sauce is thickened, drizzle a little sesame oil for a final good flavour and transfer onto a dish of cooked rice.

Tips & Note

●Rub all the seasonings well into the pork at Step 1 so that the flavour is absorbed and any odour is reduced.
●Adding the potato starch at Step 6 should be done with the heat turned off and the sauce cooled to avoid any lumps.

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