Pork Tenderloin With Green Beans, Baby Bak Choy And Black Bean Sauce - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled and roughly chopped
4 tbsp oil
1.75 oz cashews
1 lb pork tenderloin, thinly sliced
1 None onion, peeled and finely diced
1 can (14 oz) black beans, drained and rinsed
3.5 oz tomato ketchup
8 tbsp soy sauce
2/3 lb green beans, halved lengthways
3/4 cup reduced-fat milk
2 tbsp butter
None None Freshly grated nutmeg, according to taste
1 lb baby bok choy, halved

Preparation

Cook the potatoes in boiling salted water for 20 mins. Heat 2 tbsp oil in a frying pan and roast the cashews for 4 mins, turning. Remove from the pan and drain on paper towels. Add the pork to the pan in batches and brown for 4 mins, turning. Season with salt and black pepper. Remove from the pan and keep warm.
Add the onion to the pan and saute until softened. Add 1/2 cup water and bring to a boil. Add the black beans, ketchup and 4 tbsp soy sauce. Bring to a boil and simmer for 5 mins.
Cook the green beans in boiling salted water for 6-8 mins. In a separate saucepan, heat the milk until lukewarm. Drain the potatoes, add the milk, butter and nutmeg and mash.
Heat 2 tbsp oil in a frying pan and stir-fry the bok choy for 3 mins, turning. Drizzle with 4 tbsp soy sauce and season with black pepper. Drain the green beans and mix with the bok choy and cashews. Serve with the pork, potatoes and black bean sauce.