1. Diagonally slice the pork into 2cm cubes. Mix the sugar. wine, ginger, spice and hoisin sauce together in a bowl, add the pork and stir to coat. Leave to marinate for at least 10 mins.
2. Heat half the oil, add the pork and the marinade and stir fry over a high heat for about 8 mins or until the pork is brown, and sticky. Add 4 tbsp the stock and scrape up the sediment in the pan. Transfer to a clean bowl and keep warm.
3. Wipe out the wok, add the remaining oil and add the garlic, pepper, broccoli and remaining stock, stir fry over a high heat for 4 mins, add the mangetout, spring onions and stir fry for a further 3 mins. Remove from the heat.
4. Divide the vegetables between four bowls, then top with the pork. Serve with chopsticks.
|Light Soft Brown Sugar||2 tbsp|
|Chinese Cooking Wine Or Dry Sherry||2 tbsp|
|Piece Root Ginger, Peeled And Grated||2.5cm|
|Chinese Five Spice||½ tsp|
|Hoisin Sauce||2 tbsp|
|Vegetable Oil||2 tbsp|
|Vegetable Stock Or Water||6 tbsp|
|Clove Garlic Sliced||1|
|Orange Pepper, Deseeded And Roughly Chopped||1|
|Bellaverde® Broccoli Cut Into 5cm Pieces||200g|
|Spring Onion, Trimmed And Cut Into 5cm Lengths||6|
|Season With Salt And Pepper To Taste|