Ingredients

• 350g/12 oz pork fillet

• 1 garlic clove, crushed

• 15ml/1 tbsp grated fresh not ginger

• 90ml/6 tbsp chicken stock

• 30ml/2 tbsp dry sherry

• 15ml/1 tbsp light soy sauce

• 5ml/1 tsp sugar

• 10ml/2 tsp corn flour

• 45ml/3 tsp groundnut oil

• 2 yellow peppers, seeded and cut into strips

• 2 red peppers, seeded and cut into strips

• 1 bunch spring onions, sliced diagonally

• 45ml/3 tbsp preserved black beans, coarsely chopped

• fresh coriander sprigs, to garnish

Serves 4

Method:

1. Cut the pork into thin slice across the grain of the meat. Put the slices into a dish and mix them with the garlic and ginger. Leave to marinate at room temperature for 15 minutes.

2. Blend together the stock, sherry, soy sauce, sugar and corn flour in a small bowl, then set the sauce mixture aside.

3. Heat the oil in a wok or large frying pan and stir-fry the marinate pork for 2-3 minutes. Add the peppers and spring onions and continue to stir-fry for a further 2 minutes.

4. Add the beans and sauce mixture and cook, stirring, until thick. Serve hot, garnished with the fresh coriander sprigs.