Sticky Black Pepper Pork & Green Bean Stir-Fry

⏱ 25 min · Serves 4

Tender strips of pork loin seared hard and tossed in a glossy, peppery soy-honey sauce with snappy green beans and sweet onion. It's fast, punchy and made almost entirely from store-cupboard staples — dinner on the table in under half an hour.

Per serving: 335 kcal · 30.0g protein · 16.0g carbs · 16.0g fat

Ingredients

• 500g pork loin or tenderloin, sliced thinly across the grain
• 1 tbsp cornflour
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tbsp vegetable or groundnut oil
• 250g green beans, trimmed and halved
• 1 medium onion, sliced into thin wedges
• 1 red pepper, sliced
• 4 garlic cloves, finely chopped
• 1 thumb-sized piece ginger, finely grated
• 2 tsp coarsely ground black pepper
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 100ml water
• 1 tsp toasted sesame oil
• 3 spring onions, sliced
• Steamed jasmine rice, to serve

Method

1. Toss the sliced pork with the cornflour, light soy sauce and Shaoxing wine. Leave to sit for 10 minutes while you prep everything else.
2. In a small bowl, stir together the dark soy sauce, oyster sauce, honey, rice vinegar, black pepper and water. Set the sauce aside.
3. Heat 1 tbsp of oil in a large wok or frying pan over high heat until shimmering. Add half the pork in a single layer and sear undisturbed for 1 minute, then toss for another minute until browned. Remove to a plate and repeat with the rest of the pork.
4. Add the last of the oil to the pan with the green beans and onion. Stir-fry for 3 minutes until the beans blister and turn bright green, then add the red pepper and cook 1 minute more.
5. Push the veg aside, add the garlic and ginger to the bare pan and fry for 30 seconds until fragrant.
6. Return the pork and any resting juices to the pan, pour in the sauce and toss everything over high heat for 2-3 minutes until glossy and clinging to the meat.
7. Off the heat, stir through the sesame oil and most of the spring onions. Scatter the rest on top and serve straight away with steamed rice.