340g pork fillet [tenderloin]

25ml cornflour

60ml soy sauce

15ml finely chopper fresh ginger

150ml beef or chicken stock

60ml dry sherry

2,5ml sugar

salt and pepper

45ml groundnut or vegetable oil

1 celery stalk, thinly sliced

½ green pepper, seeded and thinly sliced

8 button mushrooms, thinly sliced

1 garlic clove, finely chopped

1 courgette, thinly sliced

115g canned water chestnuts, sliced

100g bean sprouts

Trim any fat from the pork, then cut it across the grain into very thin slices. [Freeze the pork for 20-30 minutes so it will be easier to slice]

Mix 15ml cornflour, half the soy sauce and the ginger in a bowl. Add the pork and stir well. Cover and marinate for 30 minutes.

In another bowl, mix together the remaining cornflour and soy sauce with the stock, sherry, sugar, salt and pepper. Set aside.

Heat the wok, then add half the oil. When it is hot, add the pork mixture and stir-fry over high heat for 1-2 minutes or until all the slices of pork have changed colour. Turn the pork on to a plate.

Add the remaining oil to the wok. When hot, Add the celery, green pepper, mushrooms and garlic. Stir-fry for 1 minute.

Add the courgette, water chestnuts and bean sprouts. Stir -fry for a further 1-2 minutes or until the vegetables are tender but still crisp.

Return the pork to the wok and add the sherry mixture. Cook, stirring, until the sauce boils and thickens. Serve immediately.