Sweet and Sour Roast Pork Stir-fry

A bag of stir-fry vegetables from the Co-op, including two kinds of cabbage (one of them being cavolo cabbage), bean sprouts, carrot, red onion, red pepper, yellow pepper, and water chestnuts, to which I added garlic and four green finger chillies, cooked in sunflower oil. You could add bamboo shoots and mushrooms if you have them to hand.

Cooked for five minutes in a wok, from a high heat, which was gradually reduced, to avoid burning the vegetables.

The roast pork was cooked the day before, and was cut into strips. Added to a small lidded pan with a sweet and sour sauce (bought from Aldi. I've described how to make this sauce elsewhere on the blog). Cooked slowly for fifteen minutes to ensure thorough heating of the pork.

Added together on the plate, along with some dark soy sauce drizzled over the top, and freshly ground black pepper.