1. Mix together the pork with garlic, ginger, half the spring onions, soy sauce, rice wine (if using), hoisin sauce, white pepper and sesame oil. Marinate for at least 10 minutes.
2. Wash the rice until the water almost runs clear. Place the rice in a small saucepan with 300ml of cold water. Bring to the boil and stir. Cover with a tight fitting lid and turn the heat to the lowest setting. Simmer very gently for 12-15 minutes without lifting the lid or stirring. When the rice is cooked it should be plump and fluffy and all the water absorbed.
3. Heat a wok/deep fry pan. Add 2 teaspoons of oil and heat until hot and shimmering. Add the pork and spread in a single layer. Cook undisturbed for 1 minute then stir fry for a further 1-2 minutes until browned. Remove onto a plate and leave to one side.
4. Re-heat the wok and add the remaining oil. Add the pepper and carrot and stir fry for 2-3 minutes over a high heat.
5. Return the pork and any juices to the pan. Add the remaining spring onions and the rice vinegar. Stir fry for 2 minutes over a high heat or until the meat is cooked through.
6. Serve with rice.
250g (9oz) lean pork, cut into bite size pieces, about ¼ inch thick
2 cloves garlic, peeled and chopped until minced
1 inch piece of root ginger, peeled and chopped until minced
4 spring onions, top and tail removed, finely sliced
½ teaspoon light soy sauce
1 teaspoon shaoxing rice wine (or dry sherry) - optional
1 tablespoon hoisin sauce
Pinch of white pepper
1 teaspoon sesame oil
150g (5oz) rice, preferably jasmine rice but long grain is an alternative
3 teaspoons vegetable oil/ groundnut oil
1 large red pepper, seeds removed and sliced into ¼ inch thick strips
1 large carrot, peeled and trimmed, sliced into ¼ inch thick slices
1 teaspoon rice vinegar (optional)