2 tablespoons light soy suace
2 tablespoons rice wine (or sherry)
2 cloves garlic, crushed
2.5cm (1 inch) piece of root ginger, finely grated
450g/1lb pork fillet, cut into 2.5 cm (1 inch) cubes
1 tablespoon cornflour
2 tablespoons rice vinegar
2 tablespoons tomato sauce
3 tablespoons clear honey
2 tablespoons vegetable oil
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
175g/6oz mange tout, topped and tailed
Combine soy, rice wine, garlic and root ginger. Add pork, cover and marinate for 2 hours.
Drain pork through a sieve reserving the marinade, Stir cornflour, rice vinegar, tomato sauce and honey into reserved marinade.
Heat 1 tablespoon of oil in a frying pan or wok. Add pork and stir fry over a high heat for 5 minutes. Remove prok from pan with a slotted spoon.
Heat remaing oil in a pan. Add peppers and mange tout and stir fry over a high heat for 2 minutes.
Add marinade mixture to pan and stir until thickened. Return pork to pan and cook for a further minute, stirring.
Serve on a bed or rice!
For a fruity addition, drain a 227g/8oz can of pineapple chunks in natural juice. Add to the dish when cooking the peppers and mange tout.