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Pork and black bean stir fry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Antony Worrall Thompson

From Saturday Kitchen

Method


  1. Cook the rice according to packet instructions.

  2. Whisk together the black bean sauce, sweet chilli sauce and sesame oil and set aside.

  3. Heat the vegetable oil in a wok or frying pan.

  4. Add the carrot, pepper, and onion and stir-fry over a moderate heat for 2-3 minutes.

  5. Add the pork fillet, and cook through for two minutes.

  6. Add the sugar snap peas, increase the heat and cook for one minute, stirring constantly.

  7. Pour in the sauce with three tablespoons of water, and cook for two minutes.

  8. Combine the remaining water with the cornflour to make a smooth paste, add to the pan and cook for one minute.

  9. Serve with a sprinkling of sesame seeds alongside the rice.

Ingredients

  • 2 tbsp black bean sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 1 carrot, very thinly sliced
  • 1 red pepper, seeded and cut into 2½ cm/1inch squares
  • 1 onion, roughly chopped
  • 300g/10oz pork fillet, sliced thinly
  • 75g/2oz sugar snap peas, finely sliced
  • 5 tbsp water
  • 2 tsp cornflour
  • toasted sesame seeds to garnish

To serve

  • basmati rice, to serve four

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