• 450 g pork fillet
• 2–2½ tablespoons light soy sauce
• freshly ground pepper
• 45 g unsalted peanuts
• 1 fresh red or green chilli
• 45 g bamboo shoots
• 2 small green peppers
• 1 × 2.5cm fresh ginger root
• 1 large clove garlic
• 4 large spring onions (scallions)
• 2–2½ tablespoons arachide oil
• salt
• 1 teaspoon tapioca
• 60 ml water approx.
• 1 tablespoon tabasco or oyster sauce
• a pinch of sugar
• 1 wok

Cut the pork into 7mm strips, marinate in light soy sauce, season with freshly ground pepper and leave aside. Put the peanuts on a baking sheet and roast for approximately 20 minutes in a moderate oven, 180°C/350°F/Gas 4, until golden. Rub off the loose skins.

Halve the chilli and remove the seeds. Cut into small dice. Cut the bamboo shoots into pieces the same size as the pork. Halve and quarter the green peppers, remove the seeds and cut into similar-sized pieces.

Peel the ginger root and garlic and chop finely. Also chop the spring onions finely on the bias.

Heat the wok, add half the oil and fry the garlic, ginger and spring onions for a few seconds. Remove to a plate. Heat the wok to very hot, add the oil, toss the pork for 2 minutes maximum and then add in the remaining peppers and bamboo shoots. Season with salt and freshly ground pepper, add a drop of water, cover and cook for 3–4 minutes until the vegetables are cooked but still crunchy. Then add the chilli and roasted peanuts. Dissolve the tapioca in the water, add a dash of tabasco or oyster sauce and a pinch of sugar. Add to the wok, bubble up again and serve immediately in a hot serving dish with plain boiled rice.