White radish half, about 300 g, pork loin 90 g, potato starch 1 tsp, soy sauce 1 3/4 tbsp
Cheng Chi shallot sauce 1 tbsp, spring onion a little
Method:
1. Cut the pork loin into thin strips and toss with the potato starch and 3/4 tbsp of the soy sauce. Heat 1 tbsp of oil in a wok, add the pork and stir until it breaks apart, then lift out and set aside.
2. Peel the radish and cut into thin strips. Put it in the wok with 1 tbsp of soy sauce, stir to coat, then cover and braise over a low heat until cooked, about 5–7 minutes.
3. Add the cooked pork and 1 tbsp of Cheng Chi shallot sauce, and stir until the pork is cooked through.
4. Plate up, scatter over chopped spring onion, and it is done.