rice again

Ingredients

• 2 large Chinese dried mushrooms 800g diced pork
• Bunch of choy sum, thick ends cut off 2 tab cornflour
• 1 small hot red chilli 4 tabs light soy sauce
• 5 cloves of garlic 4 tabs Chinese cooking wine
• 5cm piece of ginger 4 tabs brown sugar
• ½ tsp fennel seeds 375ml beef stock
• ½ cinnamon stick 250ml water
• ¼ tsp cracked peppercorns 5 spring onions, 5cm lengths
• 1 star anise snow peas
• 2 tabs peanut oil

1. Soak mushrooms in hot water will soft. Discard stalks and chop finely.
2. Blanch choy sum in boiling water for 3 mins, refresh in cold, drain.
3. Chop chilli, garlic, ginger.
4. Brown pork in oil, add chilli, garlic, ginger, fennel, cinnamon, peppercorns and star anise and cornflour. Mix well and fry for 1 min.
5. Add soy sauce, wine, sugar, mushrooms, stock and water and bring to boil.
6. Cover and cook slowly (in oven for 1 ½ hours or slow simmer on top until tender).
7. Add more water if dries out.
8. When cooked add choy sum, spring onions and snow peas and simmer for 2 mins until they are cooked but still crisp.