About this recipe:Pek chye supplies the same disease-fighting anti-oxidants as other cabbages, as well as considerably higher amounts of calcium and beta carotene.
3 tablespoons dry sherry or rice wine
2 tablespoons soya sauce
1 tablespoon cornflour
1 teaspoon dark sesame oil
1 teaspoon brown sugar
¼ teaspoon black pepper
500 g pork tenderloin, cut into 3 mm-thick slices
2 tablespoons vegetable oil
450 g coarsely chopped pek chye
2 cloves garlic, minced
Directions Prep:15min › Cook:10min › Extra time:15min › Ready in:40min
Stir together half the sherry and all the soya sauce, cornflour, sesame oil, sugar and pepper in a small bowl. Add pork. Toss to coat. Marinate at room temperature for 15 minutes.
Heat 1 tbsp oil in large wok over high heat. Add pek chye. Stir-fry 2 minutes. Cover. Cook until wilted, about 2 minutes. Transfer pek chye to a plate. Discard liquid left in frying pan.
Add remaining oil to pan. Add garlic. Sauté 15 seconds. Add the pork mixture and stir-fry until the meat is just cooked through, 3 to 4 minutes. Add pek chye and remaining sherry. Cook until heated through. Serve immediately.