a wok or a large frying pan
a glug or two of peanut oil (ground nut) for stir frying
450g Pork fillet - sliced into thin strips
To make the marinade - mix together in a medium bowl:
1 teaspoon cornflour
1/2 a tablespoon dark soy sauce
1 tablespoon light soy sauce
1 garlic clove - very finely chopped
a pinch of white pepper
1 teaspoon sesame oil
1/2 a tablespoon Sake (Japanese rice wine)
1/2 a tablespoon of Mirin (optional)
1 tablespoon of runny honey
To make the sauce mix together in a small bowl:
juice of one orange and the zest of half the orange
2 tablespoons of soft brown sugar
1 tablespoon of Mirin
1/2 a tablespoon dark soy sauce
1 tablespoon light soy sauce
2 heaped tablespoons of Hoisin sauce (like Mirin and Sake this is available in a jar from any good supermarket)
2 tablespoons of water
You will also need:
1 red chilli - de-seeded and very finely chopped
1 red bell pepper - de-seeded and sliced into thin strips
1 medium red onion - thinly sliced
1 carrot - sliced thinly using a speed peeler or just cut into thin matchsticks
2 spring onions - sliced into strips
How to do it:
Add the thinly sliced pork fillet to the marinade, cover in cling film and leave as long as possible - over night in the fridge is good or at least an hour. Whatever, remove from the fridge at 20 minutes before cooking.
Drain the marinade from the pork and heat up a glug of oil in your wok. Tip the pork in and stir fry for just a couple of minutes.
Remove the pork and set aside - don't fuss if it isn't cooked, it will be in a moment.
Wipe the wok clean with kitchen paper and heat up another glug of oil.
When it's piping hot, add the chopped chilli, sliced peppers, red onion and carrot. Stir fry for just a minute or two.
Now add the sauce and cook for a minute before adding back in the pork.
Stir till the mixture starts to thicken slightly - but remember you do want a little sauce so don't let it dry up!
Now add the sliced spring onion - keeping a few bits back to garnish.
Serve immediately with some nice rice.
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