3/4 c. diced cah sui
1 tbsp. peanut oil
1 1/2 tsp. white wine
1/2 tsp. sesame oil
1 tbsp. oyster sauce
1/3 c. chicken broth
1 1/2 tsp. soy sauce
2 tsp. catsup
2 1/4 tsp. sugar
2 1/4 tsp. cornstarch

This is the Chinese roast pork with the bright red exterior. You can buy it in any Chinese grocery or restaurant (almost).

Combine oyster sauce, broth, soy sauce, catsup, sugar and cornstarch in a bowl. Add a pinch of pepper.

Heat wok 30 to 40 seconds. Add peanut oil and heat until a thin white smoke rises. Add roast pork and stir fry a little. Add white wine and mix well. Lower heat and add sauce mixture from bowl. Stir until the entire mixture thickens and turns brown. Add some oil and mix well.