Pork with Peking sauce

225g (8 oz) lean pork 
4 tsp Chinese rice wine or dry sherry
2 tsp dark soy sauce
¼ tsp salt
1 tsp cornflour or rice flour
100g (3½ oz, 1 US cup) shredded cabbage or lettuce 
small piece of ginger
3 tblsp Peking sauce
oil for stir frying

Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds. Peel ginger and chop finely.

Mix rice wine or sherry, dark soy sauce, salt and cornflour or rice flour. Put in the pork shreds and leave to marinate for 20 minutes.

Arrange cabbage or lettuce on a serving dish.

Stir fry pork shreds and stir fry in 2 tblsp hot oil until they change colour and are nearly cooked. Remove from wok.

Stir fry ginger in remaining oil. Add the Peking Sauce. Cook until aromatic.

Return pork to pan and mix with the sauce.

Season with salt, soy sauce and/or freshly ground white pepper if desired.

To serve, arrange the pork shreds on the shredded vegetable.