Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
Set aside.
Heat the oil in a wok over a high heat.
Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
Add the sauce and stir for 1- 2 minutes until the pork is coated.
Remove from the wok and keep warm.
Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
Serve the honeyed pork on a bed of spinach.
Ingredients:
30 ml olive oil
500 g pork fillets, cut into thin strips across the grain
500 g baby spinach
30 ml cornflour
60 ml water
30 ml clear honey
15 ml soy sauce
15 ml dry sherry
5 ml five-spice powder
Steps/Methods:
Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
Set aside.
Heat the oil in a wok over a high heat.
Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
Add the sauce and stir for 1- 2 minutes until the pork is coated.
Remove from the wok and keep warm.
Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
Serve the honeyed pork on a bed of spinach.
