stir-fried pork with green peppers

I've just nipped out to the local produce shop to buy bread and a nice bottle of rosé and to pick some green peppers from the garden for a stir-fry. Poire's coming for lunch. He arrived at 7 a.m. to help on the roof and dropped off his electric tomato squeezer for me to play with. This is a serious bit of kit (with a price to match) which skins and de-seeds tomatoes in a nanosecond, leaving a pulpy juice which can be frozen for warming winter soups when you long for a little taste of summer. I prepared 5 kg this morning in 12 minutes (including time spent washing, cutting and mopping up the juice I spilt all over the floor) compared to the 30 minutes it took me to do the same by hand with 10 tomatoes for gazpacho. Poire likes his gadgets. He has all the professional 'Good Life' equipment for sterilizing, bottle drying, corking, juicing, pulping, slicing, carving, squeezing, grinding, mincing, popping, locking, boogalooing - ok, I made the last three up, but they all sound like funk-style dances. He also has a dozen remotes for assorted media entertainment, air con, heating, oven (his oven door opens at the press of a button and the shelf comes out automatically) - even his shutters are photo-activated. Pah! I have one master remote - it's called a husband.

Green peppers are very good in a stir-fry I think - especially with pork. This is my recipe for stir-fried pork with green peppers.

Ingredients
Serves 4
450 g/1 lb boneless pork, cut into smallish pieces
2 medium green peppers, cut into smallish pieces
2 medium onions, cut into chunks
1 clove garlic, chopped
1 dsp chilli sauce
1 tbsp groundnut oil
salt and freshly ground pepper

For the marinade:
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour

1. Mix the marinade ingredients together and leave the pork in the marinade for 20 minutes.

2. Heat the oil in a wok and stir-fry the pork until brown (about 2-3 minutes). Remove.

3. Reheat the wok and stir-fry the onions, garlic and green peppers until the pepper skins become slightly blistered. Then add the pork and the chilli sauce and stir until heated through. Serve with rice or noodles.

♫ Cook along to: Martina Topley Bird Intro