Sticky Chinese pork

Ingredients

• 500g diced pork loin
• 3 tbsp light soy sauce, plus extra to serve
• 1 tbsp sesame oil
• 2 tsp Chinese five-spice powder
• 1 garlic clove, crushed
• 2.5cm piece fresh ginger, grated
• 4 tbsp honey
• 2 tbsp vegetable oil
• 1 red pepper, sliced
• 60g mangetout, finely sliced
• 2 pak choi, cut into quarters
• Handful beansprouts
• Toasted sesame seeds, to serve

Method

1. Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
2. Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
3. Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.