Heat 1 tbsp of the oil in a large wok and then add the pork. Stir-fry for a couple of minutes, or until browned. Remove from the wok and keep warm.
Add the remaining 1 tbsp of oil to the wok, and stir-fry the Tenderstem® and spring onions for a few minutes until the Tenderstem® is just tender. Add the black bean sauce, lemon juice and chicken stock. Cook for about 1 minute for the sauce to thicken slightly. Return the pork back to the pan and cook just long enough for it to heat through.
Serve with rice or noodles.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.