Kung Pao Pork

Ingredients

1 Tbsp	Rice bran oil
500 g	Pork, lean, boneless (Main)
4 cups	Red cabbages, slaw or similare (without dressing)
1	Red capsicum, thinly sliced
1 tsp	Freshly ground black pepper
2 Tbsp	Water

Directions

1. Slice pork into 1cm strips. Heat oil in a wok.
2. Add slaw and stir-fry for 2-3 minutes, until crisp-tender. Place to one side.
3. Add pork to wok. Stir-fry over medium-high heat for about 5 minutes, until browned.
4. Add pepper and stir-fry for 30 seconds. Add sweet chilli sauce, water, black pepper and slaw.
5. Stir for 2-3 minutes, until hot.
6. Great served on steamed rice.