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Pork, Beans and Pecans Stir-Fry

• 30g butter
• 500g lean pork, cut into thin 3cm long strips
• 1 clove garlic, crushed
• small piece ginger, grated
• 2 small onions, quartered
• 1 small red capsicum, diced
• 3 shallots, sliced
• 350g beans, sliced diagonally into 2cm strips
• 150g mushrooms, sliced
• 1 ½ tablespoons soy sauce
• 1 tablespoon cornflour
• ¾ cup water
• 100g Pecan nuts

Method

Melt butter in a non-stick fry pan or wok over a medium heat. Add pork and cook 5 minutes, stirring occasionally. Remove with a slotted spoon, leaving juices in pan. Add garlic, ginger, onions and shallots to the pan and fry for 2-3 minutes. 

A little water may be needed to prevent sticking. Increase heat to medium high, add capsicum and beans and toss through, cooking for a further 2 minutes. 

Add the sliced mushrooms and cook 1 minute longer. Combine soy sauce, cornflour and water. Add to pan and stir through with nuts, just until mixture boils and thickens. 

Serve immediately with plain boiled rice or fried rice.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol