• 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


  • STEP 1
    Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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.

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