Ingredients

• 500g thinly sliced pork
• 1/2cup ginger wine (or sherry) and a dash of grated fresh ginger
• 1 egg yolk
• 2 tablespoons oil
• 1 custard apple, peeled,seeded
• small capsicum cut into thin strips
• 3/4cup chicken stock2 tablespoons lemon juice2 teaspoons cornflour1 teaspoon ground ginger

Method
Marinate pork, ginger wine and egg yolk in a glass dish for 15 minutes. Make a paste with cornflour,lemon juice, ground ginger then add stock.
Heat little oil in wok, stir-fry pork until brown, add capsicum for a few more minutes then add chopped custard apple and stock.
heat through until sauce thickens. Servce with rice.