Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chinese pork and pepper stir-fry
Everyone needs a versatile wok recipe up their sleeve. This Chinese pork and pepper stir-fry is just that – perfect with beef, prawns or chicken, too
-
Ready in 25 minutes
-
Cooking time 20 minutes
-
Prep time 5 minutes
-
Serves 4
Ingredients
- 350g pork tenderloin fillet, cut into four
- 175g black bean stir-fry sauce
- 1 tbsp vegetable oil
- 400g mixed peppers, cut into strips
- 2 nests of medium egg noodles
- 100g bunch spring onions, trimmed, washed and chopped
Method
-
1
Put the pork in a bowl with half the stir-fry sauce and toss to coat. Heat the oil in a large frying pan or wok over a medium heat and add the pork. Cook, turning occasionally, for 15 minutes, until cooked through with no pink remaining. Remove from the pan and set aside.
-
2
Wipe the pan clean with a piece of kitchen roll. Add the pepper and stir-fry for 1 minute. Stir in the remaining sauce and heat through for 1 minute.
-
3
Meanwhile, bring a pan of water to the boil and add the noodles, then cook for 4-5 minutes until tender. Drain and stir through half the spring onions. Divide between 4 plates.
-
4
Slice the pork and place on top of the noodles along with the pepper stir-fry. Scatter over the remaining spring onions to serve.
