• 450 g (1 lb) lean boneless pork chops
• 1½ tablespoons groundnut or peanut oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 50 g (2 oz) cashew nuts
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 tablespoon chilli bean sauce
• 2 teaspoons sugar

For the Marinade

• 1 tablespoon Shaoxing rice wine or dry sherry
• 2 teaspoons light soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon cornflour

For the Garnish

• 1 tablespoon finely chopped spring onions

Cut the pork into thin slices 5 cm (2 in) long. Put the sliced pork into a bowl and mix in the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade.

Heat a wok or frying-pan over a very high heat. Add the oil and, when it is very hot and slightly smoking, add the pork slices, salt and pepper and stir-fry for 2 minutes. Remove them with a slotted spoon. Add the cashew nuts and stir-fry them for 1 minute. Then add the rest of the ingredients. Return the pork to the wok or pan and stir-fry the mixture for another 2 minutes. Garnish with the spring onions and serve at once.