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.

Serve!