Instructions: 1 Cut the pork in thin strips and place in a bowl. Add the sherry, soy sauce, ginger and salt and pepper to taste, and stir well to mix. Set aside.

2 Halve the cucumber, cut into quarters lengthways and discard the rounded ends. Leave the skin on to add colour.

3 Use a sharp-edged teaspoon to scoop out the seeds and discard. Quarter the cucumber lengthways again and slice across into strips about 2.5cm/1" long.

4 Heat the oil in a wok or a large, heavy-based frying pan. Add the spring onions and garlic and fry gently for about five minutes until softened. Add the pork to the pan, raise the heat and stir-fry for 2-3 minutes until lightly coloured, keeping the pork constantly moving so that it cooks even.

5 Mix the cornflour with the cold chicken stock and set aside. Add the cucumber, green beans, spring onions and beansprouts to the pork with the cornflour and stock.

6 Stir-fry until the juices thicken and the ingredients are combined. Taste and adjust the seasoning and serve immediately on a warmed serving dish.

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