Pork and broccoli stir fry

Slice the pork one eighth of an inch thick.

Season with salt, white pepper, dark soy sauce, cornstarch, cooking wine and egg white.

Rough mix, then massage the meat 5 minutes or until the slices become sticky.

Add a big drizzle of oil and rough mix to separate the slices. Set aside.

Cut the broccoli into florets.

Fill a big bowl with 2 litres of water, add 2 teaspoons each of salt and baking soda, stir until dissolved, add the broccoli and soak 10 to 15 minutes.

Mix the stir fry sauce: light soy sauce, oyster sauce, hoisin sauce, cornstarch and water. Set aside.

Rinse the florets and drain thoroughly.

Coat the broccoli with a little vegetable oil, turn the heat to medium and spread it out in the wok.

Toast, tossing, 3 to 4 minutes until slightly charred. Take out and set aside.

Clean the wok of any residue, turn the heat to high and heat until smoking hot.

Add lard or vegetable oil, then the pork, and quickly loosen the meat.

When most of the pork has changed colour, add the diced chilies and garlic and stir until fragrant.

Return the broccoli, stir to combine, pour in the sauce and mix until thickened.