Serves:
4 to 6

Preparation Time:
10 minutes

Cooking Time:
5 to 6 minutes

1. Defrost the pork fillet in the fridge for 4 hours till still hard but soft enough to cut. Remove from fridge, slice pork into thin slices and put into a plastic bag and put back into the fridge to continue defrosting. If the pork is still semi-frozen when you put it back, you can keep it in the fridge for 1 to 2 days.
2. Remove pork from the fridge, wash, pat dry with paper towels and mix with the salt, sugar, light soya sauce, pepper, egg white and sesame oil. Finally mix it well with the tapioca flour and marinate for about 10 to 15 minutes.
3. Put a wok on high heat, add oil, stir well to spread oil and when it is very hot, add the ginger and stir fry till fragrant. Takes about 2 minutes.
4. Add the pork slices and stir fry quickly for 2 minutes till the colour changes, add the spring onions and, if you would like to have a little gravy, add the water, stir to mix and turn off heat. Serve at once.

500g
frozen fillet of pork or shoulder of pork

50g
spring onions, cut into finger lengths

15 slices
young ginger

3 tbsp
vegetable oil

3 tbsp
water (optional)