Pork, Mushroom and Chilli Stir-Fry

 Diced pork steak stir-fried in sunflower oil, with a deseeded chopped scotch bonnet chilli pepper. With bean sprouts, mushrooms, white and green cabbage, carrot, and crushed garlic.

Scotch bonnet chillies are about as hot as they come, so the diced pieces were added to the pork stir-fry. The pork was cooked for twenty to twenty five minutes at a medium heat.

The beansprouts were blanched for three minutes in boiling water before being added to a wok with a drizzle of sunflower oil. Then the other ingredients were added. Cooked at a medium to high heat until the mushrooms, white and green cabbage, and carrot strips begin to soften.

Decant the vegetables to a serving plate on a spiral of dark soy sauce, and pick out the pork pieces from the cooking pan, discarding the remains of the chilli as far as possible.

A very hot dish, but delicious!