- Place the pork strips in a bowl, sprinkle over the soy sauce and pepper to taste and stir to coat the meat. Sprinkle over the cornflour and stir again. Cover and set aside.
- To make the sauce, mix together the cornflour, sugar, vinegar, rice wine or sherry, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
- Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
- Heat a wok or heavy-based frying pan until really hot, then add 1 tbsp of the oil and swirl to coat the wok. Add the pork and leave for 1 minute to brown, then stir-fry over a high heat for 3–4 minutes. Remove the pork with a draining spoon and set aside.
- Heat the remaining oil in the wok, then add the corn and stir-fry for 1 minute. Add the carrots, garlic and ginger and stir-fry for another minute. Sprinkle over 5 tbsp water and let the vegetables steam for 2–3 minutes.
- Pour in the sauce mixture, stir well and bring to the boil. Put the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through, stirring and tossing. Add the spring onions and sesame oil and serve.
- Pound the pork fillet with blunt side of a knife or meat hammer. Cut into about 4-cm long, 1-cm wide strips and place in a bowl. Add the rice wine, 1/3 teaspoon salt, and a little bit of MSG. Mix and marinate for a while.
- Put the eggs and 3 tablespoons starch in a bowl and beat well to form a thin batter. Finely chop the spring onion. Mince the ginger and garlic into rice-sized pieces.
- Combine the chicken stock, sugar, vinegar, soy sauce, remaining salt and 1 tablespoon starch in a small bowl and blend to form a sauce mixture.
- Heat a wok, pour in the oil, and heat to 140 degrees C. Put the pork strips in the batter and stir to coat. Add the strips one by one into the wok and deep-fry until light golden. Remove with a slotted spoon and drain.
- Re-heat the oil to 170 degrees C, bring all the pork strips back to the wok, and deep-fry until golden brown. Turn off the heat and remove with a slotted spoon promptly. Drain and place in a serving dish. Reserve 2 tablespoons oil.
- Pour the 2 tablespoons of oil in the wok and heat to 120 degrees C. Add the ginger and garlic and saute until fragrant. Add the spring onion and sauce mixture, and stir constantly until it begins to thicken. Pour the sauce over the pork strips and serve.
Some more ideas
For a hotter sauce, add 1 small fresh red chilli, seeded and finely chopped. * Use boneless pork shoulder instead of fillet.
Over the past 20 years, farmers have been breeding leaner pigs, and pork now contains considerably less fat than it did in the past. The average fat content is much the same as skinless chicken breast. * Bean sprouts are rich in vitamin C and several of the B vitamins; they also provide some potassium. Adding them at the last minute preserves as much of their vitamin C content as possible.
Each serving provides
Excellent source of folate, niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of iron, vitamin B2, zinc. Useful source of selenium.