Pork Chop Suey

2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornflour
225 g/8 oz pork fillet (or chicken meat), cut into
2.5 cm/1 inch slices
100 g/4 oz fresh bean-sprouts, rinsed and
thoroughly dried
1 tablespoon polyunsaturated vegetable oil
2 spring onions, cut into 2.5 cm/t inch lengths
1 slice ginger root, peeled and finely chopped
1 small green pepper, cored, deseeded and cut
into 1 cm/1/2 inch pieces
2-3 tomatoes, cut into 1 cm/1/2 inch pieces
a few cauliflower or broccoli florets, cut into
1 cm/ 1/2 inch pieces
1-2 carrots, peeled and cut into 1 cm/1/2 inch
pieces
50 g/2 oz French beans, cut into 1 cm/1/2 inch
pieces
1 teaspoon salt
stock or water, if necessary

Mix together the soy sauce, sherry and cornflour, and stir in the meat until each slice is coated with the mixture.

Heat about half the oil in a wok or frying pan and stir-fry the meat slices for about 1 minute, stirring constantly, then remove with a perforated spoon and put them on one side.

Heat the remaining oil, add the spring onions and ginger root, followed by the remaining vegetables and the salt. Stir for about 1 minute and add the meat. Blend everything well and moisten with a little stock or water if necessary. Serve with boiled rice.

SERVES 4