• 1 tablespoon hoisin sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, sliced
  • 1 teaspoon grated fresh root ginger
  • 1 small red chilli, deseeded and sliced
  • 250 g (8 oz) pork fillet, thinly sliced
  • 175 g (6 oz) sugar snap peas
  • 175 g (6 oz) broccoli florets
  • 2 tablespoons water

Combine the hoisin and soy sauces and vinegar in a bowl and set aside.

Heat the oil in a wok or large frying pan until starting to smoke, add the garlic, ginger and chilli and stir-fry over a high heat for 10 seconds. Add the pork fillet and stir-fry for 2–3 minutes until golden. Remove with a slotted spoon.

Add the sugar snap peas and broccoli florets to the pan and stir-fry for 1 minute. Add the measurement water and cook for a further 1 minute.

Return the pork to the pan, add the sauce mixture and cook for 1 minute until the vegetables are cooked. Serve with steamed rice.

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