Pork And Vegetable Stir-Fry - cooking recipe

Ingredients

1/4 cup light soy sauce
1/4 cup vegetable stock
2 tsp Asian chili garlic paste
2 tbsp vegetable or peanut oil
3/4 lb boneless pork chops, cut into thin strips
1 medium red pepper, thinly sliced
8 oz green beans, trimmed and halved
1 tbsp grated fresh ginger
2 tsp cornstarch
6 None green onions, cut into 1 inch lengths
None None Cooked white rice, to serve

Preparation

Whisk soy sauce, stock and chili paste in a small bowl. Heat wok or large skillet on high heat. Add 1 tbsp of the oil; swirl to coat surface. Stir-fry pork, in batches, for 1-2 mins or until seared. Transfer to a plate.
Heat remaining 1 tbsp oil in wok. Stir-fry red pepper, green beans and ginger for 2-3 mins or until just tender. Add sauce mixture and stir-fry for 2 mins.
Mix cornstarch with 2 tbsp water. Add pork, meat juices and cornstarch mixture to wok; stir-fry 1-2 mins or until sauce boils and thickens. Remove from heat. Add onions and toss to combine. Serve stir-fry over rice.