Pork Stir Fry

I love making the pork with lemon and thyme, but I sense the family MAY be getting tired of it.  So I tried something new.

8-10 pork loin steaks (trimmed of fat and cut into finger thick strips)

oil – something that can take the wok temperature. Macadamia nut oil, if you can find it, would work.  I only had sunflower so while technically not perfect for slow-carb, it had to do

1 tbls each garlic and ginger

a whole mess 0′ green veg – I used a pack of thin green beans, a pack of mange tout, and 5 or 6 spring onions – chopped (the beans and pea pods in half, the onions diced)

4 tbls black bean sauce – without added sugar if you can find it.

can of Puy lentils (black beans would have been a good alternative, but I had lentils)

Heat the oil in the wok. Toss in the garlic and ginger and stir fry for a moment (do not let it burn)

I did the meat in batches as my wok is not great and we only have an electric stove, so I added the garlic and ginger in 1/3s, with each batch of meat. Stir fry until nearly cooked, 5-7 minutes should do it. Remove each batch to a side plate. When you add all the meat back in to the wok, add any juices as well.

Add the beans and onions and stir fry for a couple of minutes, then add the mange tout and the lentils or other beans, cover and let the veg steam a bit but not go limp.  Stir in the black bean sauce, and serve.

I actually think this might have been good with spinach added, or maybe even over some lettuce for a hot-and-cold almost salad.

The black bean sauce I got was, I think, a little too salty, so I would try a few or use one you already know you like.