2 Tbsp. sesame seeds
3 Tbsp. peanut oil
1 1/4 lbs. pork fillets, thinly sliced
2 Tbsp. hoisin sauce
2 Tbsp. oyster sauce
2 tsp. cornflour
1 Tbsp. water
2 tsp. sesame oil
8 spring onions, sliced
4 garlic cloves, crushed
2 tsp. fresh ginger, finely grated
2 carrots, julienned
6 oz. snake beans, cut into short lengths
Preheat the oven to 350 F. Place the sesame seeds on an oven tray and bake for 5 minutes, or until browned. Heat a wok until very hot, add 1 Tbsp. oil and swirl to coat. Add half the pork and stir-fry for 3 minutes, or until browned. Remove. Repeat with the remaining pork. Remove.
Combine the hoisin and oyster sauces, cornflour and water, and mix until smooth.
Reheat the wok until very hot, add remaining peanut oil and the sesame oil, and swirl to coat. Add the spring onion, garlic, and ginger, and stir-fry for 1 minute, or until fragrant. Add the carrots and beans, and stir-fry for 3 minutes, or until almost cooked but still crunchy.
Return the pork to the wok, add the cornflour mixture and stir until the sauce boils and thickens. Simmer until the meat is tender and the vegetables are just cooked. Toss through the sesame seeds and serve immediately. We served it over hot cooked rice.
Adapted from The 1000 Best Recipes