- 450g/1lb lean pork fillet
- 2 tbsp light soy sauce
- 1 tsp rice wine or dry sherry
- 2 tsp cornflour
- 1 small fresh pineapple, weighing about 450-700g/1-11⁄2lb
- 100g/4oz fresh or frozen peas
- 11⁄2 tbsp groundnut oil
- 2 tbsp coarsely chopped spring onions
- 2 tsp dark soy sauce
- 2 tsp sugar
- 1⁄2 tsp cornflour mixed with 1⁄2 tsp cold water
Cut the pork into 1cm/1⁄2in x 7.5cm/3in strips and place in a medium-size bowl. Combine 1 tbsp of the light soy sauce with the rice wine or dry sherry, a pinch of salt and the cornflour.
Coat the pork strips well with the mixture, then cover and set aside to marinate.
With a sharp knife, remove the skin from the pineapple and cut the flesh into 2.5cm/1in cubes, discarding the tough central core. Set aside in a bowl.
If using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If using frozen peas, allow them to thaw at room temperature.
Heat a wok or large, non-stick frying pan until hot then add the oil and a pinch of salt.
Toss in the chopped spring onions and stir-fry for 10 seconds, then add the pork strips and stir-fry for a further minute. Stir in the pineapple, peas, remaining light soy sauce, the dark soy sauce, sugar and the cornflour-water mixture, cook for just 2 minutes more, then serve at once.