Serves 2

Ingredients

1 tablespoon groundnut oil

2 garlic cloves, finely chopped

Char siu pork on steamed pak choy and sweet orange sauce

Ching adapts a friend's dish and gives it a honey citrus bite

• Ken Hom's Top 10 authentic Chinese dishes

• Ching-He Huang: the new Chinese takeaway

3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped

225g/8oz skinless pork fillets, cut into thin strips - chicken breast works just as well

1 teaspoon Shaohsing rice wine or dry sherry

1 tablespoon light soy sauce 1 teaspoon dark soy sauce

a few pinches of five-spice powder 100g/3.5oz pickled chilli bamboo shoots, drained and cut into strips

1 cucumber, peeled and sliced lengthways using a potato peeler, slices deseeded

steamed jasmine rice to serve

Way to wok

1 Heat a wok over a high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for a few seconds.

2 Add the chicken breast and, as the meat starts to cook, add the rice wine or sherry and stir-fry for 1 minute.

3 Season with the light and dark soy sauce and the five-spice powder and stir well.

4 Add the bamboo shoots and cucumber slices and stir well. Serve with steamed rice.

Ching’s tip

Fresh bamboo shoots are also good just boiled and served cold as a salad with mayonnaise - something my grandmother used to make as an appetiser. However, fresh mambo (if you can find it ) is time - consuming to prepare - tough fibrous leaves have to be removed and the shoots inside boiled for a long time to make them tender.

Chinese Food Made Easy starts on BBC Two on July 7. The book Chinese Food Made Easy, by Ching-He Huang (Harper Collins, £16.99), is available at £15.29, free p&p. Phone 0870 1608080; timesonline.co.uk/booksfirstbuy

Buy gourmet food from Times Selects

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue