Ingredients:

Pork fillet 200 g, Black wood fungus 2 g, Water chestnuts 5, Ginger and green onion each 3 g, Corn starch solution, Lee Kum Kee Premium Oyster Flavoured Sauce, Shao Hsing wine

Batter:

Plain flour 100 g, Corn starch 50 g, Egg 1, Water about 80 g

Seasonings Mix:

Lee Kum Kee Premium Oyster Flavoured Sauce 15 g, Lee Kum Kee Premium Dark Soy Sauce 3 g, Suagr 5 g, White vingear 5 g, Shao Hsing wine 10 g

Method:

1. Slice pork fillet. Mix with oyster sauce and wine.

2. Prepare batter. Coat pork with batter and deep-fry until done.

3. Saute ginger and green onion. Add seasonings and stir well. Add corn starch solution and heat through. Add fried pork, balck wood fungus, water chestnuts and stir-fry until heated through. Put on a serving plate.