Pork with Black Bean Sauce

Stir fries are quick, easy and fun to make. Perfect for using leftovers on those busy weeknights. If you already have cooked pork or cooked chicken on hand, toss that in instead of starting with the uncooked pork tenderloin. Add any vegetables you have, mushrooms would be a perfect addition. Have fun with any stir fry recipe and make it your own, you really can't go wrong.

Pork with Black Bean Sauce
(Serves 4.)

• 1 1/2 pounds pork tenderloin
• 4 tablespoon low-salt soy sauce
• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 large carrot, peeled and sliced
• 1 red bell pepper, seeds removed and sliced
• 1/4 cup chicken stock
• 1/4 cup black bean sauce
• 1/2 cup canned black beans, rinsed and drained
• Fresh chives, chopped (for garnish)
• Cooked rice

Pork with Black Bean Sauce

Trim the pork and cut into bite-sized pieces. Place in a large, shallow dish and add the soy sauce. Turn to coat evenly, cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

When ready to use, lift the pork from the marinade, shaking off as much marinade as possible, and pat dry with paper towels. Set marinade aside.

Heat a sauté pan or wok over medium-high heat. Add oil, chopped garlic and ginger and stir-fry for 30 seconds. Add the carrot and the bell pepper and continue to stir-fry for 3 to 4 minutes or until just softened.

Add the pork to the pan and continue to cook for 5 to 7 more minutes or until browned all over and tender. Pour in the marinade, chicken stock and black bean sauce. Bring to a boil, stirring constantly until well blended, then simmer for 1 minute, until heated through.

Serve over warm rice and top with chopped chives.