Method

1. Cut pork into thin slices
2. Mix the 150ml / ¼ pint chicken stock with the soy sauce. Blend the corn-flour with 1 dessertspoon of water add to the soy sauce and mix to a smooth paste
3. Heat the oil in a large frying pan. Add the pork and fry until well browned
4. Add the onion, garlic and carrot to the pan and fry for 2 to 3 minutes
5. Then add mushrooms and peppers to pork mixture and continue frying for 2 to 3 minutes
6. Pour the stock mixture into the pan and bring to the boil, stirring all the time. Simmer for 5 minutes