Hoisin and Chilli Pork

Ingredients
500g pork fillet, thinly sliced
1 tsp cornflour (cornstarch)
1 tsp Shaoxing (Chinese cooking wine)
2 tsp light soy sauce
2 tbsp neutral oil (peanut/ canola/ vegetable)
1 red onion, thinly sliced
Thumb-size piece fresh ginger, finely grated
4 cloves garlic, finely grated
1-2 long red chillies, thinly sliced
2 zucchini, sliced .5 cm think
2 tbsp Hoisin sauce
1 tbsp fish sauce
1 tsp sesame oil
Steamed rice, to serve

Method
Step 1: Marinate the pork
Place the pork in a large bowl, add the cornflour and toss well to coat.
Stir through the Shaoxing and soy sauce, then marinate for 10 minutes to 1 hour.
Step 2: Cook pork and veg
Heat half the oil in a wok over high heat.
Sear the pork in batches, until just browned, then set aside.
Heat the remaining oil in the wok over high heat.
Add the onion, cook for 1 minute, tossing.
Stir in ginger, garlic and chillies, cook for 30 seconds, stirring.
Add the zucchini and cook until starting to soften.
Step 4: Finish and serve
Return the pork to the wok and stir in the hoisin and fish sauce. Toss well to combine.
Finish with a drizzle of sesame oil and remove from the heat.
Serve immediately with steamed rice.

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