400g pork fillet, finely sliced
1 Tbsp corn flour
2 Tbsp hoisin sauce
1 Tbsp Chinese cooking wine
1 Tbsp soy sauce
2 Tbsp extra virgin olive oil 1 brown onion, sliced
6cm piece ginger, cut into fine batons
6 cloves garlic, minced 1⁄2 bunch coriander, leaves picked, roots chopped, plus extra leaves, to garnish
1 red chilli, deseeded, finely chopped
12 baby corn, halved lengthways
1 bunch gai lan (Chinese broccoli), chopped
Juice of 2 limes, plus extra wedges, to serve
Cooked brown rice, to serve
Toss pork fillet in cornflour in a large bowl. Mix with hoisin, cooking wine and soy. Cover with plastic wrap and set aside for 20 minutes to marinate.
Meanwhile, heat 1⁄2 of the oil in a wok over a high heat. Cook onion, ginger, garlic, coriander roots and chilli for 2 minutes. Add corn and gai lan, then cook for 3 more minutes. Set aside.
Pour remaining oil into wok. Add pork mixture and fry, stirring often, for 4 minutes. Return onion mixture to wok and cook for 3 minutes. Mix in coriander and lime juice. Serve over a bed of brown rice, garnished with extra coriander and lime wedges on the side.