Ingredients
500g lean pork cut into strips
1 tin of water chestnuts
1 tin of bamboo shoots
8 spring onions, each cut into 3 pieces
200ml boiling vegetable stock
4 level tablespoons of teriyaki sauce
Fry the pork in batches until all is cooked through.
Stir fry the bamboo shoots and water chestnuts for 3 minutes then add the spring onion for a remaining 1 minute.
Return the pork to the pan and add the stock and bubble until reduced by half. Stir in the teriyaki sauce and heat through.
Serves 4
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