Pork and snow pea stir fry

Ingredients:

400g lean __pork - like tenderloin or shoulder
1/4 c Chinese rice wine (shao xing wine)
4 rashers of streaky bacon - thinly sliced 
2 Tbsp plain oil - like rice bran, sunflower or canola oil
1 Tbsp garlic - finely chopped
1 Tbsp ginger - finely chopped or grated
1 onion - cut into small wedges
150g snow peas - topped, tailed and de-stringed
3 Tbsp oyster sauce
1 Tbsp soya sauce
2 tsp sesame oil
1 tsp white pepper

Directions:

1. Cut the __pork into bite sized cubes and put it in a bowl with the Chinese rice wine. Mix and allow to marinate for at least 20 minutes
2. Fry the sliced bacon in a dry pan until light brown and crispy. Set aside
3. In a wok or deep frying pan, heat the oil over a high heat
4. Add the ginger and garlic and before the garlic starts to brown, add the pork pieces, reserving the liquid.
5. Continuously stir-fry for 5 minutes and add the onion and snow peas, oyster sauce, soya sauce, sesame oil and white pepper. Add the marinating liquid from the pork and cook for another minute to allow the juices to thicken a little.

Serve with white rice or toss through cooked egg noodles.

Recipe supplied by Andrea Wong of So D'Lish.