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Pork and Black Bean Stir-Fry

Recipe by Antony Worrall Thompson

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An easy stir-fry, full of tasty flavours and crunchy fresh vegetables. Pork and black bean work well together, but you could just as easily use chicken or tofu.

Serves 4

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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Method

Cook the rice according to packet instructions.
Whisk together the black bean sauce, sweet chilli sauce and sesame oil and set aside.
Heat the vegetable oil in a wok or frying pan.
Add the carrot, pepper, and onion and stir-fry over a moderate heat for 2-3 minutes.
Add the pork fillet, and cook through for two minutes.
Add the sugar snap peas, increase the heat and cook for one minute, stirring constantly.
Pour in the sauce with three tablespoons of water, and cook for two minutes.
Combine the remaining water with the cornflour to make a smooth paste, add to the pan and cook for one minute.
Serve with a sprinkling of sesame seeds alongside the rice.