Black Bean Vegetables with Pork and Peanuts
Use up any vegetables in your fridge or freezer in this tasty Asian stirfry.
- Heat a wok, add a little oil and cook cubed pork, in two batches, tossing over a high heat for four to five minutes until browned all over. Add the grated ginger and black bean sauce, then stir-fry for one minute more. Remove to one side.
- Add a little more oil to the wok and stir-fry all the vegetables, tossing well and adding a little water if necessary. Stir-fry for three to five minutes, until vegetables are cooked.
- Return pork to the pan and toss with the vegetables until pork is hot too. Serve scattered with coarsely chopped peanuts and coriander.