INGREDIENTS

INSTRUCTIONS

2
Cut the pork in thin strips and place in a bowl. Add the sherry, soy
sauce, ginger and salt and pepper to taste, and stir well to mix. Set
aside.  2 Halve the cucumber, cut into quarters lengthways and discard
the  rounded ends. Leave the skin on to add colour.  3 Use a
sharp-edged teaspoon to scoop out the seeds and discard.  Quarter the
cucumber lengthways again and slice across into strips  about 2.5cm/1"
long.  4 Heat the oil in a wok or a large, heavy-based frying pan. Add
the  spring onions and garlic and fry gently for about five minutes
until  softened. Add the pork to the pan, raise the heat and stir-fry
for  2-3 minutes until lightly coloured, keeping the pork constantly
moving so that it cooks even.  5 Mix the cornflour with the cold
chicken stock and set aside. Add the  cucumber, green beans, spring
onions and beansprouts to the pork with  the cornflour and stock.  6
Stir-fry until the juices thicken and the ingredients are combined.
Taste and adjust the seasoning and serve immediately on a warmed
serving dish.  Converted by MC_Buster.  Recipe by: Good Living
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 134
Total Fat: 14.9g
Cholesterol: 164.5mg
Sodium: 471.6mg
Potassium: 1125.7mg
Carbohydrates: 7.4g
Fiber: 3.5g
Sugar: 2.8g
Protein: 56.2g