Sichuan-Style Ground Pork And Gai Lan - cooking recipe

Ingredients

1 bunch gai lan (Chinese broccoli), trimmed, tough stalks peeled
1/3 cup peanut or rice bran oil
2 None birdseye chiles, sliced
1 inch piece of ginger, peeled, finely chopped
7 oz ground pork
1/4 cup salt-reduced chicken stock
1 tbsp Chinese rice wine or dry sherry
1 tbsp malt vinegar
2 tsp salt-reduced soy sauce
1 tsp sugar
1/2 tsp sesame oil
2 None green onions, finely sliced
1 cup rice, steamed, to serve

Preparation

Cut gai lan into 2 1/2 inch lengths. Heat half of peanut oil in a wok or large frying pan on high. Reduce heat to medium. Stir-fry gai lan for 1-2 mins, until bright green. Set aside.
Heat remaining peanut oil in wok on high. Stir-fry chili for 30 seconds, until fragrant. Add ginger. Stir-fry for 30 seconds, until fragrant. Add pork and stir-fry for 3-4 mins, until browned.
Combine stock, wine, vinegar, soy sauce and sugar. Add to wok and stir-fry for 1 min, until combined. Return gai lan to wok and stir-fry for 2-3 mins, until liquid is almost evaporated. Remove from heat. Stir in sesame oil. Top with green onions and serve with rice.