Ingredients

• 2 tbsp black bean sauce
• 1 tbsp sweet chilli sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 carrot
• very thinly sliced
• 1 red pepper
• seeded and cut into 2½ cm/1inch squares
• 1 onion
• roughly chopped
• 300g/10oz pork fillet
• sliced thinly
• 75g/2oz sugar snap peas
• finely sliced
• 5 tbsp water
• 2 tsp cornflour
• toasted sesame seeds to garnish
• basmati rice
• to serve four

Directions

• Cook the rice according to packet instructions.
• Whisk together the black bean sauce
• sweet chilli sauce and sesame oil and set aside.
• Heat the vegetable oil in a wok or frying pan.
• Add the carrot
• pepper
• and onion and stir-fry over a moderate heat for 2-3 minutes.
• Add the pork fillet
• and cook through for two minutes.
• Add the sugar snap peas
• increase the heat and cook for one minute
• stirring constantly.
• Pour in the sauce with three tablespoons of water
• and cook for two minutes.
• Combine the remaining water with the cornflour to make a smooth paste
• add to the pan and cook for one minute.
• Serve with a sprinkling of sesame seeds alongside the rice.