Spicy pork stirfry with black beans & peanuts

Great flavour and easy to make, a convenient pack of 3 pork loin chops will be just enough to feed 4, so economical too.

400g pork loin, thinly sliced

sea salt and black pepper

1 egg white

1 tablespoon cornflour

1 tablespoon soy sauce

1 tablespoon black vinegar

2/3 tablespoons oil

2 red onions, sliced

3/4 cloves garlic, sliced

thumb size piece ginger, chopped

1 red chilli, chopped (no need to remove the seeds)

1 tablespoon fermented black beans, chopped

2 red peppers, chopped

100g spinach, chopped

2 tablespoons hot chilli sauce

1 teaspoon sugar

50g peanuts

1 tablespoon sesame oil

Start with the pork, place the slices in a bowl with the seasoning, egg white, cornflour, soy sauce & vinegar, mix well and set aside to marinate if time allows. To cook, heat  half the oil  in a large wok and stir fry the onions, garlic, ginger, chilli, black beans and peppers over a high heat for a few minutes, then remove from wok to a bowl, heat the remaining oil in the wok and stir fry the pork in small batches until fully cooked, return the vegetables to the pork, add in the spinach, chilli sauce, sugar, peanuts, sesame oil  and a little water if necessary. Taste for seasoning and serve with basmati rice cooked with a pinch of turmeric.