Serves 3

Ingredients

For the Stir-Fry
350g lean pork, minced
1½ cups long beans, cut into 2-inch pieces
1 small onion, sliced
1 tsp garlic, minced
1 tsp ginger, minced
½ red chili, chopped
1 tsp olive oil
¼ tsp salt

For the sauce:
2 Tbsp cranberry sauce
1 Tbsp Szechuan sauce
1 Tbsp light soy sauce
1 tsp vinegar or lemon juice
1–2 tsp brown sugar or honey (optional — adjust depending on cranberry tartness)
1 tsp cornflour mixed with 2 Tbsp water

METHOD

To prepare the sauce: In a small bowl, whisk together cranberry sauce, Szechuan sauce, soy sauce, vinegar/lemon and sugar. Add the cornflour slurry and mix until smooth. Set aside. For the pork: Heat oil in a wok over high heat. Add garlic, ginger, and chilies. Sauté 20–30 seconds until fragrant. Add the sliced pork and stir-fry for 3–4 minutes until the color changes and edges begin to sear. Add salt and onions and stir-fry for a minute. Then add long beans, stir, cover and cook over simmering flame for about 4 minutes. When the beans are cooked (crispy stage), add the sauce mixture. Cook over high flame – when the sauce thickens and becomes glossy, stir well and then dish out and serve.