Celtuce and Pork Stir-Fry

Mix 200 g pork slices with one teaspoon light soy sauce, then one teaspoon starch and finally 5 ml oil. Marinate for 10 minutes while completing Step 2.

Peel the celtuce and remove tough fibers. Rinse, drain and weigh 300 g, then slice diagonally into 2–3 mm rhomboids. Mince three garlic cloves. Drain surface water before frying.

Heat the wok and add 10 ml oil. Stir-fry pork over medium-high heat for about 1–2 minutes, separating the slices until their surfaces turn opaque. Remove to a plate; finish cooking through in Step 6. Cook in batches if crowded.

Add the remaining 5 ml oil to the same wok. Fry all the minced garlic over medium heat for about 15–20 seconds, until fragrant but not browned, then proceed to Step 5.

Add all the celtuce and stir-fry over high heat for about 1–2 minutes, until bright green with slightly translucent edges and a crisp-tender bite. Evaporate excess liquid before returning the pork.

Return the pork and its juices. Add the remaining two teaspoons light soy sauce and toss over high heat for about 30–60 seconds, until the pork is fully cooked through and the celtuce is hot and lightly coated. Plate immediately.