|600 g||pork fillets, cut into 5 mm slices|
|5 tbsp||vegetable oil|
|4||spring onions, 8 cm lenghts|
|1 tbsp||malt vinegar|
|1 tbsp||light soy sauce|
|2||limes, quartered, to serve|
|For the marinade:|
|2 tbsp||light soy sauce|
|2 tbsp||rice wine, shao hsing|
|2 tbsp||ginger, finely chopped|
|1 tbsp||oyster sauce|
|2 tsp||dark soy sauce|
|1 tsp||five-spice powder|
|½ tsp||sesame oil|
Mix well marinade ingredients and add pork fillet, make sure all is covered. Leave covered to marinade in the fridge for about 1-2 hours.
Heat half of the oil in a hot wok or heavy based pan. Stir-fry half of the meat for about 30 seconds. Remove from wok and set aside.
Heat remaining oil and add remaining pork. Stir-fry for another 30 seconds. Return reserved pork to the wok with onions, vinegar, soy and water.
Stir-fry for a further minute or until pork is just cooked through and lightly browned.
Serve immediately with steamed rice and lime wedges.