Meat slices with spring onions

This recipe originated in Shandong, a province in the north with which Peking cuisine is closely associated, and which is famous for its leek and onion-flavoured dishes. You can substitute either onions or leeks for spring onions, and use beef or lamb instead of pork; the method is the same.

1/2 lb (225 g) pork (or beef or lamb)
1 tbsp soy sauce
1 tbsp rice wine or sherry
1 tsp sugar
1 tsp cornflour
1/2 lb (225 g) spring onions (or onions or leeks)
1/2 oz (15 g) Wooden Ears
4 tbsp oil
1 tsp salt

Method

Cut the meat into thin slices and marinate with soy sauce, wine, sugar and cornflour. Cut the spring onions or leeks into 1 in (25 mm) lengths or, if using onions, slice them into small pieces. Soak the Wooden Ears in water for 20 minutes, discarding the hard stalks if any, and slice them too.

Heat up the oil in a hot wok or pan until smoking and quickly stir-fry the spring onions for a few seconds only (about 1 minute with onions and leeks). Now add the meat and Wooden Ears with salt and, keeping the heat high, continue stirring for about 1 1/2-2 minutes. Serve hot.

© Deh-Ta Hsiung and reproduced with his kind permission.