12 ozs Lean Pork

Chinese cabbage

Fresh beansprouts

Small piece fresh root ginger

Spring onions

Oil (for frying)

Sweet and Sour Sauce (recipe lower down)

Cut the pork into small pieces. Finely shred the Chinese cabbage. Chop the root ginger.

Heat the oil in a large frying pan and add the pork, stirring continually, whilst hot (the oil that is) for a few minutes.

Add the shredded cabbage and ginger and continue to stir until the cabbage just begins to soften.

Now add the sweet and sour sauce to make all the ingredients juicy; reduce the heat to moderate, and continue cooking until the sauce thickens and clears.

Add the beansprouts and diced spring onions, mixing thoroughly, just long enough to heat through.

When satisfied add to rice, or chips, or whatever.

You Need:

5 level tbsp soft brown sugar

5 tbsp cider vinegar

3 tbsp dark soy sauce

3 level tbsp cornflour

3 level tbsp tomato puree

1 500ml can cider

Mix all the ingredients in a bowl and blend thoroughly. And it’s ready.

This can be made in advance with spare left over; just stir well before use.

From Maggots?or Apples
Steve's guide to cooking with Cider