Black bean sauce is made from fermented soya beans and it brings a delicious saltiness to Chinese dishes. You’ll find it at most supermarkets.
Ready in 25 minutes, plus marinating
500g lean pork fillet, visible fat removed, cut into thin strips
2 tbsp soy sauce
1 tbsp sherry
1 level tsp cornflour
1cm piece of root ginger, peeled and grated
Low calorie cooking spray
1 garlic clove, crushed
Half a bunch of spring onions, sliced diagonally
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 level tbsp black bean sauce
4 tbsp boiling chicken stock
Put the pork in a bowl with the soy sauce, sherry, cornflour and ginger. Mix together, then cover and leave in a cool place to marinate for 30 minutes.
Spray a non-stick wok or deep frying pan with low calorie cooking spray and place over a medium-high heat. Add the pork and stir-fry for 5 minutes or until cooked and golden. Remove from the wok and drain on kitchen paper.
Add the garlic, spring onions and peppers to the wok and stir well. Stir-fry for 1 minute over a high heat, then add the black bean sauce and chicken stock.
Stir well and return the pork to the wok.
Cover the wok, turn the heat down to medium and cook for 5 minutes, until the liquid has reduced and the pork and vegetables are coated with the sauce.
Serve hot with noodles or rice of your choice.
Recipes taken from the brand new recipe book Slimming World’s Fakeaways, which is available now in all 11,000 Slimming World groups across the UK and Ireland at the price of £4.95/€7.95.
Photos by Slimming World’s Fakeaways/Gareth Morgans.