1. In a wok over high heat toss the peppers, red onion and mangetout in a little oil for 2 minutes then set to one side.
2. In the same wok add the wet ingredients, bring to a simmer and thicken with cornflour mix. Add the fried vegetables, pineapple, ginger and Pak Choi to the sauce, toss to glaze, and keep warm.

1. Marinade the pork in all the marinade ingredients for 2 hours or overnight

1. Heat a wok half full with oil or set the deep fat fryer to 180°C.
2. Remove the pork from the marinade and dip through the egg mix (60g cornflour mixed with beaten egg) then finally dredge through dry cornflour to coat.
3. Fry in small batches until golden and crunchy (approximately 3 minutes), then drain on kitchen paper and toss through the sweet and sour sauce.
4. Finish with chopped coriander and serve piping hot.

To serve:

Serve with steamed rice and fragrant green tea.

Pro Tip: The vegetable garnish can easily be swapped out for whatever you have available.