Warrior soy glaze (with pork fillet)

INGREDIENTS

(Serves 4)

4 tbsp Lee Kum Kee Oriental Sesame Soy Sauce; 450g pork fillet or tenderloin, sliced to 1cm thickness; 1 tsp vegetable oil; 2 tbsp runny honey; 2 spring onions

For the marinade: 3 tbsp Lee Kum Kee Premium; Oyster Sauce; ½ tsp baking soda (optional);

1 tbsp rice wine or white wine; 1 tsp vegetable oil

METHOD

1. Mix together the marinade ingredients. Add the sliced pork to the mixture and marinate for 10 minutes.

2. Mix the Oriental Sesame Soy Sauce with the honey and set aside.

3. Heat the wok or sauté pan to a medium high heat.

4. Add vegetable oil to the wok and swirl to coat surface evenly. Add sliced pork ensuring all pieces are separated. Break up the slices of pork stuck together, ensuring all pieces are separated.

5. Stir-fry until the pork changes colour, this will take roughly 3 minutes. Add Oriental Sesame Soy Sauce, honey mixture and spring onions.

6. Raise heat to high and stir-fry until the sauce is reduced and coating the pork slices. Remove from heat and serve. MASTERY TIP: Always heat the wok until smoking hot before removing from heat, then add cooking oil to season. The wok will naturally be non-stick once seasoned. Return the wok to heat before adding the ingredients to cook.