Putonghua : lan yin rou ding

Ingredients
Tenderloin  Pork  300 g          Olive Nuts  100 g             Ginger  4 slices
Spring Onion  1 stalk            Red Pepper  1 pc           Carrot  1/3 pc

Seasoning
Sugar 1/2 tbsp            Light Soy Sauce 2 tbsp             Corn Flour 1 tbsp         Oil 1 tbsp

Sauce
Light Soy Sauce  1 tbsp                 Salt  1/2 tbsp              Con Flour  1 tbsp
Water  3 tbsp            Sesame Oil  some             Pepper  some

Steps
1) Clean pork, cut into small dices, marinate 10 minutes by seasoning
2) Parboil pork dices in hot oil, dish up and dry out oil
3) Fry olive nut in low heat oil for 1/2 minutes, dish up in golden colour
4) Peel the carrot, cut into small dices, boil in hot water for 8 minutes, dish up
5) Heat wok with 2 tbsp of oil, add ginger in high heat
6) Chop spring onion and red pepper into tiny pieces
7) Pour in pork dices, stir fry well, add carrot dices, stir fry
8) Add sauce, spring onion and red pepper, stir fry until cooked
9) Add olive nuts, stir fry fast and mix well, dish up and serve

Remark
tbsp – table spoon
To add 3 tbsp of cooked sweet corn if you like.
Pine nuts can be use together with or instead of olive nut, just you like.
To make it more colourful, add some chopped green and yellow pepper.