1 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. Recipe by: Good Living
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 98 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 9.1mg||3 %|
|Sodium 634.3mg||22 %|
|Potassium 496.8mg||13 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 22.9g|
|Protein 9.5g||14 %|
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Calories per serving: 245
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