Ingredients:
3/4 cup (185ml/6 fl oz.) soy sauce
4 tablespoons white or rice wine vinegar
1 teaspoon sugar
pinch of dried chilli flakes
3 teaspoons cornflour
600 g (1 1/4lb) pork fillet, trimmed and cut into thin slices
2 tablespoons peanut oil
350 g (11 oz.) green beans, cut into short lengths
2 cloves garlic, chopped
2 tablespoons grated fresh ginger

Method:
Place the soy sauce, the vinegar, the sugar, the chilli flakes, the cornflour and add 1/3 cup (80ml/23/4 fl oz.) water in a bowl and mix them well. Add the pork and toss to coat well.

Heat a wok over high heat, add half the oil and swirl to coat the side.

Drain the pork, reserving the liquid, and add to the wok. Stir-fry over high heat for about 1-2 minutes or so. Remove the pork from the wok.

Heat the remaining oil, add the beans and stir-fry for about 3 or 4 minutes.

After that add the garlic and the ginger and stir-fry for about 1 minute or so. Then return the pork and any juices to the pan and add the reserved marinade.

Bring to the boil and cook, stirring, for about 1-2 minutes or so. It should be served with steamed rice.

Pork and Green Beans with Ginger Sauce Recipe