Pork stir-fry with oyster mushrooms and leek

Ingredients

For 1 serving

• Pork loin120 g
• Oyster mushrooms150 g
• Leek100 g
• Oyster sauce1 tablespoon
• Garlic1 clove
• Cornstarch1 teaspoon
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile slice the pork loin into thin strips and toss with the cornflour. Trim the base of the oyster mushrooms and tear them into pieces; slice the leek into rounds, rinse out any grit and chop the garlic.
3. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the pork for 3 minutes, until golden and just cooked; lift it out.
4. In the same pan stir-fry the garlic, leek and oyster mushrooms for 4 minutes, until the leek is soft and the mushrooms golden.
5. Return the pork with the oyster sauce and 2 tablespoons of water and toss for 1 minute, until the sauce coats everything; serve with the rice.