250g/9oz pork tenderloin, all visible fat removed, cut into chunks
1 tsp cornflour
2 tbsp dark soy sauce
150g/5½oz button mushrooms, sliced
2 red peppers, deseeded and sliced
75g/2½oz mangetout, trimmed
15g/½oz fresh root ginger, cut into thin matchsticks
1 garlic clove, thinly sliced
4 spring onions, cut into short lengths
freshly ground black pepper
Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.
Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate.
Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.
Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately.