Serves 4-6

What you need:
450g/1lb fillet pork, sliced
2 tablespoons soya sauce
2 tablespoons red wine
1 tablespoon golden syrup
1 tablespoon brown sugar
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
4-6 baby sweetcorn, sliced lengthways(optional)
150g/6oz mangetout
100g/4oz bean sprouts
1 tablespoon cornflour

What you do:
Place the soya sauce, wine, golden syrup, sugar, garlic and ginger and pork in a bowl. Mix well and leave for a few hours. Remove pork and reserve marinade. Bake the pork slices in tinfoil in a hot oven for approx 20-30 minutes until tender Heat a little oil in a wok/non stick frying pan and stir fry the onion, carrot and the baby sweetcorn over the heat until tender. Add the pork, mangetout and bean sprouts Blend cornflour with reserved marinade and 1 cup of water. Add to wok and bring to the boil. Serve immediately on a bed of white and wild rice.