Vic Williams: Stir-fried pork and vegetables

Serves 4 with rice

2 pork fillets
1 small onion
1 head broccoli
2 medium-size carrots
2 tbsps peanut oil
2 slices fresh ginger, peeled and chopped
1 clove garlic peeled, part-crushed and chopped
1/2- 3/4 cup vegetable or chicken stock
1/2 tsp each salt, sugar, thin soy sauce
1/2-1 tsp cornflour

Marinade:
1 tsp each light soy sauce and Chinese rice wine
1/2 tsp each salt, sugar and cornflour
1/2 tsp peanut oil

Trim off and discard any fat or membrane from the pork fillets, wrap in cling film and freeze for about 30 minutes, until they are firm, but not frozen.

Slice crosswise into very thin discs and place in a bowl with the marinade ingredients, adding a splash of water if the mixture's too dry. Chill another 30 minutes.

Meanwhile, peel the onion, cut in half and slice thinly. Split the broccoli into florets and peel each one, starting at the flower end. Peel the stem and cut into 6cm x 1/2cm sticks. Peel the carrots and cut to match.

Heat half the peanut oil in a wok or fry pan and cook the pork, stirring and tossing continuously, for three minutes.

Remove from heat, scrub the wok to remove any burned bits, then add the remaining peanut oil. Stir-fry the vegetables and ginger for two minutes, then add the garlic and toss briefly.

Add the stock, salt, sugar and soy sauce, stir to mix, then cover and simmer for three minutes. Return the pork to the mixture, stir the cornflour to a paste with an equal amount of water and add just enough to thicken the cooking liquid.

Serve on plain boiled rice.