Ingredients:
Porkloin, boneless 450 gr 1 pound
Black Bean Sauce 120 gr 4 oz
Bamboo, canned 125 gr 4 oz
Bell Peppers, red 60 gr 2 oz
Beansprouts, fresh 60 gr 2 oz
Sweetcorn, fresh 60 gr 2 oz
Sesame Oil or
Stir Fry Oil 15 gr 1 Ts
Thai Basmati rice 100 gr 3 1/2 oz

Procedure: Cook Basmati rice according to instructions on packet or use you own recipe. Cut porkloin into thin slices.
Drain bamboo and cut into matchstick size slices. Cut sweetcorn in half.
Cut bell pepper into neat triangles.
Sauté meat in hot oil very quickly.
Add black bean sauce and sauté for a minute. Add all vegetables and sauté quickly for another minute. Vegetable must not be soft and mushy but still nice and crunchy. Serve with Basmati rice.
Variations: Of course also chicken, sturgeon or turkey meat can be used for stir-fry.
Tip: Black bean Sauce can be found ready prepared. Sesame oil or Stir-Fry Oil is available in small quantity bottles since you might want to use it for your stir-fry only. (Check out Stockmann's new Asia section).

'Cold Curry Sauce'

Ingredients:
Sour cream 240 gr 1 cup Mayonnaise 120 gr 1/2 cup
Banana 1 medium size
Apple, green 1 medium size
Curry powder 7 gr
Pepper mix 7 gr

Procedure: Peel and core apple, peel banana and cut into small pieces.
'Pulse' in a blender until fruits are puree.
Add all other ingredients and mix at low speed until well blended.
If you have no blender, just mash the banana and grate the apple. Add all other ingredients and mix well.
Variations: Depending on your taste, you can use hot or mild curry. You can replace half the mayonnaise with coconut milk.
Tip: You can use the sauce as a sideorder with grilled chicken. Make sure it is served well chilled. This will go very well if you do Indian or Asian style grilled chicken breasts or legs.
Also, you can brush the cold yogurt sauce on your chicken, just before they are done. Finish cooking, then leave for a few minutes under high heat only.