PORK WITH BLACK BEAN SAUCE

 

PORK WITH BLACK BEAN SAUCE

Serves 4

3.5 Syns per serving

700g pork tenderloin, all visible fat removed
4 tbsp. reduced salt, light soy sauce
1 tbsp. groundnut oil - 6 Syns
1 clove of garlic, crushed
2.5cm piece of root ginger, peeled and cut into matchsticks
1 large carrot, sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
150g black bean sauce - 7.5 Syns

Cut the pork into bite-sized pieces. Put in a large, shallow dish and spoon over the soy sauce. Turn to coat, cover with cling-film and leave in the fridge for at least 30 mins.
When ready to use, lift the pork out of the sauce and pat dry with kitchen roll. Reserve the soy sauce.
Heat a wok or large frying pan, add the oil and stir-fry the garlic and ginger for 30 seconds.
Add the carrot and peppers and stir-fry until softened.
Add the pork and stir-fry until browned all over and tender. Pour in the reserved soy sauce and the black bean sauce.
Bring to the boil, stirring constantly, until well blended, then simmer for 1 minute until thoroughly heated through.
Serve on warmed plates with boiled rice.