Easy eats…

Celebrate Chinese New Year with these fast, flavour-packed recipes

Ken Hom’s stir-fried pork with black bean sauce Serves: 4 Prep: 10 mins, plus marinating Cook: 10 mins

450g lean pork 1½tbsp groundnut or vegetable oil

2-3 spring onions, finely chopped, plus sliced spring onion, to garnish

1tbsp shallots, sliced 3tbsp black bean sauce 2tsp soy sauce 1tsp caster sugar

1tbsp chicken stock or water 1tbsp sesame oil

For the marinade: 1tbsp soy sauce 2tsp sesame oil 1tbsp rice wine vinegar or dry sherry

1tsp cornflour 1 cut pork into thin 5cm slices, then mix with marinade ingredients. set aside for about 20 mins. 2 heat a wok or large frying pan until hot. add half the groundnut or vegetable oil and, when very hot, stir-fry pork for 2-3 mins. transfer to a colander set over a bowl. 3 Wipe pan clean, reheat, then add the rest of the groundnut or vegetable oil. add spring onions and shallots, then the rest of the ingredients except the sesame oil. bring to a boil, then return pork to the pan. 4 stir-fry the mixture for another 3 mins, then drizzle with sesame oil. transfer on to a serving platter, top with spring onions and serve.