2 tablespoons peanut or vegetable oil
500g pork fillet, very finely sliced
3cm piece ginger, julienned
2 garlic cloves, chopped
1 teaspoon sambal oelek (chilli paste)
1 bunch choi sum, cut into 3cm pieces
1/2 bunch shallots (spring onions), white and pale green parts only cut into 3cm pieces
1/4 cup hoi sin sauce
1 tablespoon soy sauce
2 birdseye chillies, sliced, optional
Handful or coriander leaves and toasted sesame seeds (to serve)
Heat 1 teaspoon oil in a very hot non-stick wok and stir fry about 1/4 of the pork.
Remove from the wok and set aside - repeat with remaining pork.
Lower the heat to medium and in 1 teaspoon oil, stir fry the garlic and ginger for about 30 seconds, before adding the choi sum and shallots - stir fry for a further minute.
Return the pork to the wok and add the hoi sin sauce, soy sauce and 2 tablespoons water - stir to combine.
Serve immediately with steamed jasmine rice, scattered with sliced chilli (if desired) coriander and sesame seeds.
Note: To slice the pork as finely as possible, place in the freezer for 15-20 minutes until it is firm but not frozen. Allow to come back to room temperature before stir frying.