12 oz (340g) pork filler (tenderloin)
1 1/2 tablespoons cornflour
4 tablespoons soy sauce
1 tablespoon finely chopped fresh ginger
1/4 pint (150ml) beef or chicken stock
4 tablespoons dry sherry
1/2 teaspoon sugar
salt and pepper
3 tablespoons groundnut or vegetable oil
1 celery stalk, thinly sliced
1/2 green pepper, seeded and thinly sliced
8 button mushrooms, thinly sliced
1 garlic clove, finlely chopped
1 courgette, thinly sliced
4 oz (115g) canned water chestnuts, sliced
3 1/2 oz (100g) bean sprouts
2. Mix 1 tablespoon cornflour, half the soy sauce and the ginger in a bowl. Add the pork and stir well. Cover and marinate for 30 minutes.
3. In another bowl, mix together the remaining cornflour and soy sauce with the stock, sherry, sugar, salt and pepper. Set aside.
4. 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.
5. 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.
7. Return the pork to the wok and add the sherry mixture. Cook, stirring, until the sauce boils and thickens. Serve inmediately.