- pork (lean): 350 g - olive oil, 2 tbsp - garlic: 2 cloves - ginger root (fresh): 1 cm - red pepper: 1 medium - fennel: 1 bulb - bean sprouts canned: 80 g - rice or white semi dry wine: 30 g - homemade chicken or pork bullion: 150 ml - sugar: 0.5 tsp - corn flour: 1 tsp - water: 2 tsp

1. Cut pork into stripes.
2. Crush garlic and cut ginger.
3. Add oil to wok and heat it up. Add meat, garlic and ginger to wok and fry for 1-2 minutes (the whole surface of the meat should be cooked, but only the surface).
4. Add pepper and fennel and fry for 2-3 minutes.
5. Add bean sprouts. Fry for 1 minute.
6. Put the meat and vegetables away and keep it warm.
7. Add wine, bullion and sugar to the wok.
8. Mix corn flour with water into a paste and add to wok as well.
9. Bring it to boil, stirring until sauce is thicker.
10. Put meat and vegetables again to wok and heat for 1-2 minutes, mixing with sauce.

Serve with rice.