Sichuan-Style Ground Pork And Gai Lan

• 1 bunch gai lan (Chinese broccoli), trimmed, tough stalks peeled
• 1/3 cup peanut or rice bran oil
• 2 None birdseye chiles, sliced
• 1 inch piece of ginger, peeled, finely chopped
• 7 oz ground pork
• 1/4 cup salt-reduced chicken stock
• 1 tbsp Chinese rice wine or dry sherry
• 1 tbsp malt vinegar
• 2 tsp salt-reduced soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• 2 None green onions, finely sliced
• 1 cup rice, steamed, to serve

1. Cut gai lan into 2 1/2 inch lengths. Heat half of peanut oil in a wok or large frying pan on high. Reduce heat to medium. Stir-fry gai lan for 1-2 mins, until bright green. Set aside.
2. Heat remaining peanut oil in wok on high. Stir-fry chili for 30 seconds, until fragrant. Add ginger. Stir-fry for 30 seconds, until fragrant. Add pork and stir-fry for 3-4 mins, until browned.
3. Combine stock, wine, vinegar, soy sauce and sugar. Add to wok and stir-fry for 1 min, until combined. Return gai lan to wok and stir-fry for 2-3 mins, until liquid is almost evaporated. Remove from heat. Stir in sesame oil. Top with green onions and serve with rice.

broccoli, peanut, birdseye chiles, ginger, ground pork, salt, chinese rice wine, malt vinegar, salt, sugar, sesame oil, green onions, rice

Taken from recipes-plus.com/api/v2.0/recipes/25336 (may not work)