Pork And Vegetable Stir-Fry

• 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

1. 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.
2. 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.
3. 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.

light soy sauce, vegetable stock, garlic, vegetable, pork chops, red pepper, green beans, ginger, cornstarch, green onions, white rice

Taken from recipes-plus.com/api/v2.0/recipes/22213 (may not work)