350 g pork fillet
1 garlic clove, crushed
1 tbsp grated fresh ginger root
6 tbsp chicken stock
2 tbsp dry sherry
1 tbsp light soy sauce
2 tsp cornflour 3 tbsp groundnut oil
2 yellow peppers, seeded and cut into strips
2 red peppers, seeded and cut into strips
1 bunch spring onions, diagonally sliced
3 tbsp preserved black beans, coarsly chopped
corriander sprigs, to garnish

Cut the pork into thin slices across the grain of the meat.

Put the slices into a dish and mix them with the garlic and ginger.

Leave to marinate at room temperature for 15 minutes.

Blend together the stock, sherry, soy sauce, sugar and cornflour in a small bowl, then set the suce mixture aside.

Heat the oil in a wok or large frying pan, add the marinated pork and stir-fry for 2-3 minutes.

Add the peppers and spring onions and stir-fry for a further 2 minutes.

Add the beans and sauce mixture and cook, stirring until thick.

Serve hot, garnished with corriander.