300g pork fillet
2 tsp cornflour
2 tbsp light soy sauce
2 tbsp sherry (or rice wine)
1 tbsp rice wine vinegar
1 tsp runny honey (optional)
2 tbsp groundnut oil
100g mangetout (or snow peas)
1 capiscum (red or yellow preferably)
100g button (or smallish) mushrooms
1 bunch of spring onions (about 4–6)
1 medium hot chilli pepper cut finely (more or less chilli depending on preference)
20mm ginger root, crushed (or 1 tsp ground ginger)
0.5 tsp five spice powder
100ml low salt chicken or vegetable stock (optional)
1. Slice the pork loin thinly (5mm) and about 40–50mm diameter, place in a flat-bottomed dish.
2. Mix the cornflour with a little water in a jug to make a paste and then add two more tablespoons of water to thin it.
3. Add the honey, rice wine vinegar, sherry and half the soy sauce and stir the mixture. Pour over the pork and cover and place in the refrigerator for at least two hours or overnight.
4. Trim the mangetout (or snow peas). Cut the carrot down the middle lengthways then cut each half into thin slices (5–10mm thick). Slice the pepper into strips (discarding the seeds and stalk), slice the mushrooms, remove the top part and root from the spring onions and slice them diagonally.
5. Heat the oil in a wok or large flat frying pan. Add the pork but not the marinade, which you will use later. Fry the marinated pork on each side for a minute or two until it has lightly browned each side. Remove the pork from the pan.
6. In the same pan fry all the vegetables, start with the carrots, then add the peppers and then the rest of the vegetables. Fry them until they are softening but not soggy about five minutes.
7. Add the chilli, five-spice mix and ginger to the pan. Fry the vegetable mixture for another minute.
8. Add the cooked pork and the marinade and stir the mixture. Add the remaining soy sauce and a little water (or stock) to prevent sticking if necessary. Cover and simmer for ten minutes or until the vegetables are the consistency you prefer.
9. Serve immediately with rice or noodles.