Stir-fried pork, peanuts and tofu

Method

1. Put the soy sauces, sugar, rice wine and oyster sauce in a bowl and stir to combine well. Set aside.
2. Slice the pork across the grain into pieces about 5 mm thick. Heat half of the oil in a wok over a medium–high heat, then add the pork and stir-fry for 2 minutes, or until the pork is light golden but not quite cooked through. Remove to a bowl.
3. Heat the remaining oil in the wok, add the garlic and wood ears and stir-fry for 2 minutes, then add the tofu and cook for 1–2 minutes, or until the tofu is heated through. Add the soy sauce mixture and the pork (with any juices) and toss to combine.
4. Combine the cornflour and stock in a small bowl and mix to form a smooth paste. Add the cornflour mixture and peanuts to the wok and gently toss to combine. Cook, stirring occasionally, for 1 minute, or until the liquid thickens and the pork is cooked through. Transfer to a warmed platter or large bowl and serve.