•  1 tablespoon vegetable oil
•  1 teaspoon sesame oil
•  2 x 300g pork fillet, sliced
•  1 tablespoon store-bought black bean sauce+
•  1 tablespoon lemon juice
•  ¼ cup (60ml) beef stock
•  1 bunch baby bok choy, blanched and quartered
•  200g green beans, blanched and sliced
•  2 tablespoons roasted cashews

  Heat the vegetable oil and sesame oil in a large wok or non-stick frying pan over high heat. Add the pork and cook for 2 minutes or until browned. Remove from the pan and keep warm. Add the black bean sauce, lemon juice and stock and cook for 1 minute or until the sauce has thickened slightly. Add the pork back to the pan with the bok choy and beans and cook for 1 minute. Sprinkle with cashews and serve with steamed rice or noodles. Serves 4.

  + Black bean sauce is available in the Asian section of the supermarket.