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Ingredients :
Serves 4
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700g / 1½lb pork tenderloin
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4 tbsp light soy sauce
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2 tbsp groundnut oil
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1 garlic clove, peeled and chopped
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2.5cm / 1 inch piece fresh root ginger,
peeled and cut into matchsticks
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1 large carrot, peeled and sliced
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1 red pepper, deseeded and sliced
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1 green pepper, deseeded and sliced
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160g jar black bean sauce
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snipped fresh chives, to garnish
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freshly steamed rice, to serve
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Method :
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Using a sharp knife, trim the pork,
discarding any fat or sinew and cut into bite-sized chunks. Place in a
large shallow dish and spoon over the soy sauce. Turn to coat evenly,
cover with cling film and leave to marinate for at least 30 minutes in
the refrigerator. When ready to use, lift the pork from the marinade,
shaking off as much marinade as possible, and pat dry with absorbent
kitchen paper. Reserve the marinade.
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Heat a wok, add the groundnut oil and,
when hot, add the chopped garlic and ginger and stir-fry for 30
seconds. Add the carrot and the red and green peppers and stir-fry for
3-4 minutes or until just softened.
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Add the pork to the wok and stir-fry for
5-7 minutes, or until browned all over and tender. Pour in the reserved
marinade and black bean sauce. Bring to the boil, stirring constantly
until well blended, then simmer for 1 minute until heated through
thoroughly. Tip into a warmed serving dish or spoon on to individual
plates. Garnish with snipped chives and serve immediately with steamed
rice.
Nutritional
details per 100g
energy 131kcals/548kj protein 14g carbohydrate 9g fat 4g fiber 0.7g sugar 1.2g sodium 0.4g
√
cow's milk-free
√ egg-free
√ seafood-free |
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