- 225g bean sprouts

		- 350g lean pork, boned and shredded

		- 2 tbsp soy sauce

		- 1 tsp rice wine (or dry sherry)

		- 2 tsp cornflour

		- 3 tbsp vegetable oil

		- 2 spring onions, shredded

		- 2cm length root ginger, peeled and shredded

		- 1 tsp salt

		- 50g leeks, shredded 

		Rinse the bean sprouts in water
			and discard any husks then set

		Add the pork to a bowl along with
			the soy sauce, rice wine and cornflour.
		Mix to combine and set aside
			to marinate for 30 minutes.

		Add 1 tbsp oil to a wok and
			heat then add the spring onions and ginger.
		Stir-fry for 20 seconds to wilt then add the pork.
		Continue stir-frying until
			the meat is evenly browned then remove
			from the pan with a slotted spoon and set aside.

		Add the remaining oil to the pan
			before adding the salt,
			bean sprouts and leeks.
		Stir-fry for about 1 minute
			then return the pork to the pan,
			stir to combine and cook for 1 minute
			to ensure that the meat is hot.

		Serve