Stir-fried chilli pork

Serves 4

Ingredients:

For the marinade 
* 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

For the stir fry
* 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

How To Cook:
1. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.

2. Coat the pork in the marinade and chill in the fridge for 15 minutes.

3. 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.

4. 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.

5. 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.

6. 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.