Ingredients

• 1 bottle Signature Tastes Soy & Ginger Sauce
• ¼ teaspoon freshly ground black pepper
• 1 tbsp cornflour
• 400g pork loin, cut into thin strips
• 3 tbsp vegetable oil
• 2 cloves of garlic, finely sliced
• 1 red onion, cut into wedges
• 1 red pepper, sliced
• 225g broccoli, cut into florets
• 150ml chicken stock

To Serve

• 2 spring onions, finely sliced for garnish
• handful of fresh coriander, for garnish
• 500g rice, cooked, to serve

Method

1. Mix the Soy & Ginger sauce with the black pepper and cornflour, stirring to combine then pour ⅓ of the sauce into a separate bowl and add the pork strips, stirring to coat them in the marinade. Set aside and leave to marinate for 15 minutes.
2. Heat a wok and add 2 tbsps of the oil, leaving it for a minute to get really hot. Strain the pork from its marinade and add to the wok. Stir-fry for 4 minutes then remove to a plate and set aside.
3. Clean the wok, reheat it and add the remaining 1 tbsp of oil. When it is hot, add the garlic and stir, then add the broccoli and stir-fry for 2 minutes. Add the onion and pepper and stir-fry for a further 2 minutes, then add the stock and the reserved Soy & Ginger sauce/cornflour mix. Bring the mixture to the boil then return the cooked pork to the wok and cook for 3 -4 minutes with the lid on to cook everything through. If the sauce is too thick, add a little water at this stage.
4. To serve, spoon the cooked rice into bowls and top with the pork stir fry. Garnish with the sliced spring onion and some coriander and serve at once.