Ingredients

• 1 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp hoisin sauce
• 2 tbsp sesame oil
• 1 tsp dried chilli flakes
• 800g/1lb 12oz pork fillet
• cut into thin slices
• 3 tbsp sunflower or vegetable oil
• 4 garlic cloves
• crushed
• 3 red chillies
• cut in half lengthways
• stalks left on and de-seeded
• 6 spring onions
• halved
• 1 tbsp soy sauce
• 2 tbsp granulated sugar
• 2 tbsp roasted peanuts
• 350g/13oz Thai jasmine rice
• steamed

Directions

• For the marinade
• 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
• shaking off the excess marinade
• 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.