For the Sauce:
1/2 cup chicken or vegetable stock
1 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp dark soy sauce (if you don’t have both just double up on the one you do have!)
1 tsp sugar
1-2tbsps garlic chilli paste
1 1/2 tsp grated fresh ginger
1 tsp dried chilli flakes

For the Stir-Fry:
1lb lean loin of pork (or chicken or other protein), cut into bite-sized cubes
1 yellow onion, sliced
1 tbsp olive oil
4 cloves garlic, chopped
2 tsps grated fresh ginger
1 handful of snow peas (mangetouts)
1/2 cup carrots, julienned
1 cup mushrooms, sliced
14oz can of bean sprouts, drained
Drizzle of toasted sesame oil

For the Garnish:
1/2 cup cilantro, minced
1/2 cup scallions, sliced
1/2 cup peanuts, crushed

In a bowl, combine all ingredients for the sauce and set aside.

In a bowl combine garnish ingredients and set aside.

In a large saute pan, heat the oil and fry the onions and pork until lightly browned. Remove and set aside.

Saute the garlic and ginger in the same pan then add the snow peas, carrots and mushrooms and saute until tender but still crisp. Add the bean sprouts and warm through (about 1min). Add the sauce and cook for 1min. Add the pork to warm through.

Remove and serve with cauliflower rice (LOW CARB) or white rice.

Drizzle each serving individually with the sesame oil and add the garnish.

Serves 3-4