Pork chop suey

Slice the gai lan stems at a 45 degree angle half an inch thick and cut the leaves larger. Cut the half carrot into cylinders, then rectangles.

Pinch the tips of the snow peas and pull off the tough fibre. Cut the bell pepper into thick strips and the cauliflower into bite-sized pieces. Set the bean sprouts and gai lan leaves aside.

Slice the garlic and ginger thinly. Slice the pork shoulder 1/8 inch thick.

Marinate the pork with salt, baking soda, soy sauce, dark soy sauce and black pepper; mix well and set aside 15 minutes.

Mix the cornstarch with the quarter cup of water.

Heat the wok on high until smoking, add oil and swirl to coat the bottom.

Stir-fry the pork a minute or two, only until it changes colour, so it does not overcook later. Remove it, tilting the wok to leave the oil behind.

Back on high heat, stir the garlic and ginger a minute or until fragrant.

Add the vegetables and cook a couple of minutes, adding a splash or two of water if the wok is dry.

Season with the soy sauce and oyster sauce, keep stirring, then add the bean sprouts and gai lan leaves.

Return the pork, add a splash of Chinese cooking wine down the side of the wok and mix.

Pour in the cornstarch water and stir until the sauce thickens. Finish with a drizzle of sesame oil.