Ingredients:-

Foe the marinade

• 1 tbsp soy sauce
• 2 tbsp mirin or sherry
• 2 tbsp hoisin sauce
• 2 tbsp sesame oil
• 1 tsp dried chilli flakes
• 800g/1lb 12oz pork fillet, cut into thin slices

For the meal

• 3 tbsp sunflower or vegetable oil
• 4 garlic cloves crushed with the flat of a knife
• 3 red chillies, cut in half lengthways, stalks left on and de-seeded
• 6 spring onion bulb, halved
• 1 tbsp soy sauce
• 2 tbsp granulated sugar
• 2 tbsp roasted peanuts
• 350g/13oz Thai jasmine rice, steamed

Method:-

• Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.
• Coat the pork in the marinade and chill in the fridge for 15 minutes.
• Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork and stir-fry for 1-2 minutes.
• Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.
• Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.
• Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute.
• Garnish with the roasted peanuts and serve with steamed rice.