Instructions: The key to success is not to overcook the pork.

Cut the pork into thin slices 5cm long.

Put the sliced pork into a bowl and mix in the dry sherry or rice wine soy sauce and cornflour.

Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade.

Cut the spring onions on the diagonal into 5cm lengths.

Heat a wok or frying pan to a very high heat.

Add the oil.

When it is almost beginning to smoke add the pork slices and stir fry them until they are brown.

Add the spring onions salt and sugar.

Continue to stir fry until the pork is cooked and slightly firm.

This should take about 5 minutes.

Remove and arrange the pork on a warm serving platter.

Pour over any juices and serve at once.

Serves 4

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