Carrot and Pork Stir-Fry

Cut the pork into thin strips. Mix with the full tablespoon of light soy and one pinch of white pepper, then one teaspoon starch and finally 5 ml oil. Marinate for 10 minutes until lightly coated with no dry starch. Complete Step 2 during this wait.

Weigh 300 g peeled carrots and cut into strips about 3 mm thick and 4–5 cm long. Thinly slice two garlic cloves. Keep the carrot strips even so they soften at the same rate.

Heat the wok over medium-high heat and coat with 10 ml oil. Add all the marinated pork and quickly separate the strips. Stir-fry for about 1–2 minutes until the surfaces turn opaque and the strips separate. Transfer to a clean bowl; finish cooking after returning to the wok. Work in batches if crowded.

Add the remaining 5 ml oil to the same wok over medium heat. Fry all the garlic for about 10–15 seconds until fragrant but not browned. Add all the carrot strips and stir-fry for about 3–4 minutes until flexible, with no hard raw center. Lower the heat if browning too quickly; keep them tender without turning mushy.

Return all the pork and its resting juices. Stir-fry over medium-high heat for about 1–2 minutes until the pork is cooked through and the strips are coated with a light glaze. Taste, then add a little salt to taste. If liquid pools, cook it off before plating immediately.