Hoisin pork stir fry

4–6 Chinese dried mushrooms
60ml (2 fl oz, ¼ US cup) Hoisin sauce
2 tblsp dark soy sauce
2 tblsp light soy sauce 
2 tsp rice vinegar
2 tblsp water
½ tsp chilli sauce, or to taste
450g (1 lb) boneless pork, cut into bite-sized chunks
2 spring onions
1 clove garlic
½ tsp sesame oil
oil for stir frying

Pour boiling water over the dried mushrooms and leave to soften.

Mix Hoisin sauce, dark and light soy sauce, rice vinegar, water and chilli sauce together. Marinate the pork in half of the sauce mixture for 15 minutes. Reserve the other half for the sauce.

Cut spring onions diagonally into 2.5cm (1″) pieces. Chop garlic finely. Drain mushrooms, squeezing to remove excess liquid, cut off stems and slice thinly.

Stir fry garlic briefly in hot oil until aromatic. Add the pork. Stir fry until it is no longer pink and is nearly cooked through.

Add dried mushroom pieces. Stir fry for 2 minutes, until softened.

Push pork and vegetables up sides of wok. Add the reserved sauce and bring to the boil. Cook for 2-3 minutes to heat through.

Stir in spring onions. Remove from the heat and stir in sesame oil.

Serve hot.