Ingredients:

15g dried Chinese mushrooms

1-1/2 cups long-grain white rice

60ml vegetable oil

500g lean pork fillet, cut into

2cm pieces

1-1/2 tablespoons hoisin sauce

2 teaspoons shredded ginger

3 garlic cloves, crushed

1 cinnamon stick

2 star anise

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

2 tablespoons Chinese rice wine

500ml chicken stock

140g straw mushrooms

125g sliced bamboo shoots

Minced spring onions

(scallions), to garnish (optional)

NOTE: For cooks without ovens, clay-pot dishes can be cooked on top of the stove. See clay-pot information at left.

1. Preheat the oven to warm (170 degrees centigrade). Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze. Remove and discard the stems. Meanwhile, soak the rice in cold water for 30 minutes. Drain thoroughly.

2. Heat a wok over high heat, add a tablespoon of oil and swirl to coat. Cook the pork until lightly browned, then stir in 2 teaspoons of the hoisin sauce, remove from the wok and set aside. Heat the rest of the oil in the wok, add the ginger, garlic, cinnamon stick and star anise and stir-fry for 30 seconds.

3. Add the rice to the wok and stir-fry over medium heat for 1 minute. Return the pork to the wok, add the soy sauces, rice wine and remaining hoisin sauce and stir well to combine. Remove from the heat and transfer to a clay pot. Pour the stock over the rice, arrange the Chinese mushrooms, straw mushrooms and bamboo shoot slices on top, then cover with the lid.

4. Bake for 1 hour and 15 minutes, or until the meat is tender and the rice is cooked and almost has the texture of sticky rice. Remove the cinnamon stick and star anise. Garnish with shredded spring onions, if desired. Serve with stir-fried Asian greens.

Editor: Donald