Szechuan Pork Stir-Fry

1) Marinate 500 g of cubed pork fillet, for at least an hour or preferably longer, in: 2 tablespoons soy sauce

1 tablespoon cornflour

1 tablespoon water

2) Combine and set aside: juice of 1 lime

1 tablespoon soy sauce

2 tablespoons vinegar (rice or white wine)

1 teaspoon cornflour

3 teaspoons dark sesame oil 3) Heat 1 tablespoon of oil, stir in: 3 teaspoons crushed ginger 2 chopped green chillies Fry for 1 minute, then add the pork and continue stir-frying for about 5 minutes. Then add 1 julienned carrot and 100g julienned sugar-snap peas and continue to stir-fry for another 5 minutes or so, until pork is tender. 4) Pour in lime mixture and continue to stir almost constantly for another 3-4 minutes. Remove from heat and mix in 2-3 chopped spring onions and handful of finely chopped roasted peanuts. Serve with rice as a side. It could be cooked just plain in slightly salted water, as it is designed to extinguish and cushion chillies in the stir-fry. Enjoy!