• 450 g (1 lb) lean boneless pork
• 1 tablespoon light soy sauce
• 2 teaspoons Shaoxing rice wine or dry sherry
• 1 teaspoon sesame oil
• 2 teaspoons cornflour
• 3 tablespoons groundnut (peanut) oil
• 2 small fresh red or green Thai chillies, seeded and chopped
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons finely sliced shallots
• 2 teaspoons fish sauce or light soy sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 2 tablespoons oyster sauce

Cut the pork into thin slices 4 cm (1½ in) long. Put the pork slices into a bowl and add the soy sauce, rice wine, sesame oil and cornflour. Mix well and allow to marinate for 20 minutes.

Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving behind about 1 tablespoon of oil in the wok.

Reheat the wok and add the chillies, garlic and shallots and stir-fry for 2 minutes. Then add the fish sauce, lime juice, sugar and oyster sauce and stir-fry for another 2 minutes. Finally, return the drained pork and stir-fry for 1 minute. Serve at once.