Pork and bean sprout stir-fry

Remove the silver skin from the pork loin. Partially freeze about 2 hours so it is firm.

Julienne into 1/8 inch thick strips.

Marinate with the salt, five spice powder, dark soy sauce, cooking wine, cornstarch and egg white; mix, then massage the meat about 5 minutes.

Add a big drizzle of oil and mix roughly so the strips do not tangle. Set aside.

Mix the soy sauce, hoisin sauce, cornstarch and sesame oil.

Slice the garlic thinly, julienne the bell pepper, cut the garlic chives into stalks.

Rinse the bean sprouts and spin them dry in a salad spinner.

Heat the wok on high until smoking hot and add pork lard or vegetable oil.

Add the pork and quickly loosen it; when most has changed color, remove and set aside.

On high heat toss in the bean sprouts with the garlic, bell pepper and garlic chives; stir about a minute only, or the sprouts release liquid and lose their crunch.

Return the pork, pour in the seasoning and mix until combined, with no runny sauce left in the bottom.