Ingredients
- trimmed pork tenderloin 300g, cut into strips
- cornflour 1 tbsp
- oil for frying
- onion 1, sliced
- green pepper 1, sliced
- ginger a knob, shredded
- Szechuan peppercorns 1 tsp, crushed
- chilli flakes a good pinch
- black bean sauce 6 tbsp
- cooked egg noodles heated, to serve
Method
-
Step 1
Toss the pork with the cornflour and season. Heat 2 tbsp oil in a wok until hot, then stir-fry the pork until golden.
-
Step 2
Scoop out then add another tbsp of oil and the onion and pepper.
-
Step 3
Stir-fry until softened then add the ginger, peppercorns and chilli and cook for a minute.
-
Step 4
Add the black bean sauce and 100ml of water and bring to a simmer.
-
Step 5
Add back the pork and toss until heated through.
-
Step 6
Serve with the noodles.
Nutritional Information
- Kcals 462
- Fat 25.1g
- Saturates 3.5g
- Carbs 19.6g
- Sugars 11.1g
- Fibre 4.9g
- Protein 36.8g
- Salt 3g
