A dish from the latest Slimming World magazine. I altered it by adding chilli and swapping the beef for Pork, but I think it would go great with chicken too.
Extra Easy - 1 syn per portion
2 Pork Loins, fat removed, cut into thin strips
1 Yellow Pepper, cubed
1 Red onion, cut into wedges
Half a packet of Mangetout, sliced lengthways in half
Handful of tinned Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
3 level tbsps Sharwood's Black Bean Sauce (2 syns)
1. Spray a wok with frylight and heat. Add the peppers, red onion and mangetout and stirfry until starting to soften.
2. Add the pork, chilli and garlic, and stirfry until the pork is completely cooked through.
3. Add the water chestnuts and black bean sauce, and stirfry for a further minute.
4. Serve with noodles or Egg Fried Rice.