Peking Style Pork

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Serves  4

 

· 340g (12oz) pork fillet, cut into 1cm (½inch) cubes

· 100g (4oz) button mushrooms

· 1 red pepper, cored, seeded and cut in squares

· ¼ cucumber, cubed

 

for the sauce

 

Blend together.....

· 1 teaspoon hot chili sauce

· 1 tablespoon Hoi-Sin sauce

· 1 tablespoon tomato purée

· 1 tablespoon soy sauce

· 1 tablespoon dry sherry ( or wine )

 

 

Dry-fry the pork until browned all over.  Remove pork from pan.

Add the red pepper and dry-fry for 1½ minutes.

Add the mushrooms and cucumber and dry-fry for a further 1½ minutes.

Return the pork to the pan and add the sauce, stir-fry for 1½ minute.  Serve immediately.