This delicious Chinese dish is both easy and quick to prepare and makes an excellent light supper or lunch, served with fried rice and Bean Sprout Salad.
3 tablespoons vegetable oil
8 oz. pork fillets, cut into julienne strips
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
2 teaspoon black pepper
1 ½ oz. vegetable fat
1 lb. spinach, washed, trimmed and chopped
1 teaspoon salt
In a large saucepan, heat the oil over moderately high heat. When the oil is hot, add the pork strips and stir-fry for 2 minutes. Add the soy sauce, sherry, sugar and pepper and continue to stir-fry for a further 2 minutes. With a slotted spoon, transfer the pork to a plate and set aside.
Add 1 ounce of the vegetable fat to the pan and melt it over moderate heat. When the foam subsides, add the spinach and salt to the pan and stir-fry for 3 minutes. Add the remaining vegetable fat to the pan and continue to stir-fry the mixture for 30 seconds. With a slotted spoon, transfer the spinach to a warmed serving dish. Increase the heat to moderately high and return the pork strips to the saucepan’. Stir-fry for 30 seconds, to reheat them thoroughly.
Remove the pan from the heat and pour the pork and pan juices over the spinach. Serve at once.