Cooking The Books

Stir-fried pork with mange tout and yellow bean sauce

From Episode 39

Stir-fried pork with mange tout and yellow bean sauce

From Sophie Grigson's Vegetables, p259
Serves 4



  • 400g (14oz) pork steaks
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 2.5cm (1") piece fresh root ginger, cut into batons
  • 175g (6oz) mangetouts, topped and tailed
  • 25g (scant 1oz) flaked almonds or cashews
  • 3 tablespoons yellow bean sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce



  1. Trim the fat off the pork steaks, then cut them into thin slices. Prepare and measure all the remaining ingredients and gather them all together around the stove.
  2. Put a roomy wok on to heat through. Once it starts to smoke, add the oil. Swirl once, then add the garlic and ginger. Stir-fry for a few seconds then add the pork and carry on stir-frying for about 2 minutes until the pork is almost cooked through.
  3. Next add the mangetouts and almonds and carry on stir-frying for another 2 mins. Stir in the yellow bean sauce, sesame oil and soy sauce. Give it all another minute or so until everything is mixed together and steamingly hot and fragrant.
  4. Taste and adjust seasoning and add more soy or yellow bean sauce if needed. Serve immediately with rice.