Serves 4

For a less spicy dish, substitute ¼ teaspoon chili sauce with garlic for the chili paste.

¾ pound pork tenderloin

1 tablespoon soy sauce

2 teaspoons baking soda

1 bunch spinach

2 tablespoons hoisin sauce

1 tablespoon dark soy sauce

¼ cup water

3 tablespoons oil for stir-frying

¼ teaspoon chili paste

• Cut the pork into thin slices. Marinate in the soy sauce and baking soda for 30 minutes.

• Blanch the spinach briefly in boiling water and drain thoroughly.

• Combine the hoisin sauce, dark soy sauce, and water. Set aside.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.

• Add 1 tablespoon oil. When oil is hot, add the chili paste and stir-fry until aromatic. Add the spinach. Stir-fry for a minute, adding sugar or soy sauce to season if desired. Add the sauce in the middle of the wok and bring to a boil. Add the pork. Turn down the heat, mix everything through, and serve hot.

How to Season a Carbon Steel Wok

It's important to properly season a wok before using it for the first time. First, wash the wok in soapy water. Dry thoroughly, then lightly coat the inside surface with vegetable oil, using a paper towel and tilting the wok to ensure even coverage. Heat the wok on low-medium heat for 10 minutes. Remove to a cool burner and wipe off the inside with a paper towel. Repeat this process several times. The wok is ready to use when the paper towel doesn't pick up any black residue.