Szechuan Pork Stir-fry
2 tablespoons soy sauce
1 tablespoon cornflour
1 tablespoon water
500 g pork fillet
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornflour
3 teaspoons dark sesame oil
1 tablespoon groundnut oil
3 teaspoons minced fresh root ginger
2 green chillies
75 g mange-tout, or sugar snap peas
1 dessertspoon chilli oil
1/2 bunch spring onions
50 g finely chopped peanuts
In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornflour and water.
Mix all together until smooth and stir in the pork cubes.
Cover and refrigerate for 30 to 45 minutes.
In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil.
Mix together and set aside.
Remove pork and marinade from refrigerator.
In a large frying pan or wok, heat groundnut oil until hot.
Stir in ginger and chillies and stir-fry for 1 minute.
Then stir in pork with marinade, carrots and mange-tout and stir-fry for 6 to 8 minutes or until pork is tender.
Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes.
Remove from heat and stir in chilli oil, spring onions and peanuts.