Ingredients

• 250g/9oz pork tenderloin
• all visible fat removed
• cut into chunks
• 1 tsp cornflour
• 2 tbsp dark soy sauce
• low-calorie cooking spray
• 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

Directions

• Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth
• then stir in the soy sauce.
• 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.
• 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.
• 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.