A deliciously simple, one-pot dinner that is ready in minutes!

Ingredients (serves 2):
1cm fresh root ginger, peeled and grated
1 garlic clove, finely chopped
½ red chilli, deseeded and cut into thin strips (alternatively, use the lazy range that comes in jars – make meals even quicker and with less mess)
2 tbsp sunflower oil
2 boneless pork steaks, cut into thin strips
125g (4oz) mangetout
50g (2oz) unsalted cashew nuts
2 tbsp dark soy sauce
1 tbsp dry white wine, rice wine or dry sherry
1 tsp caster sugar
1 tsp sesame oil

Method:
1. If serving with rice, start cooking this (follow packaging instructions) before you begin to stir-fry.

2. Measure and prepare all the ingredients. Set the wok over a high heat until smoking and keep the heat high throughout the cooking process. Add half the sunflower oil and swirl around once or twice to heat it through.

3. Add the ginger, garlic and chilli and fry for 10-20 seconds until they start to colour. Quickly add the pork pieces and continue to stir-fry for 2-3 minutes until just cooked through. Transfer to a plate.

4. Return the wok to the heat and add the remaining sunflower oil. Swirl again to heat through, then add the mangetout. Fry for 2-3 minutes until crisp but tender and beginning to catch the odd patch of brown. Add the cashew nuts and fry for another 30 seconds.

5. Return the pork to the pan. Add the soy sauce, wine and caster sugar, then stir-fry for 1 more minute. Add the sesame oil, season with freshly ground black pepper and mix. Serve with rice.