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.


  • 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


  • 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.

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