Sprouts with pork & peanuts

• pork tenderloin↗1

  (400-450g/14oz-1lb)

• cornflour↗1 tbsp
• light soy sauce↗5 tbsp
• Chinese black rice vinegar↗2 tbsp

  or balsamic vinegar

• golden caster sugar↗2 tbsp
• Chinese rice wine↗1 tbsp

  or dry Sherry

• vegetable oil↗

  for stir-frying

• unsalted peanuts↗4 tbsp
• brussels sprouts↗400g g

  trimmed then halved, or quartered if large

• ginger↗thumb-sized piece of

  shredded

• garlic cloves↗3

  thinly sliced

• chilli flakes↗½ tsp

  or a few whole small dried chillies

• sesame oil↗1 tsp

  to serve

• sticky rice↗

  to serve

Step-by-step instructions

1. 1

   Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.

2. 2

   Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

3. 3

   Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the brussels sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.