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Pork & radish stir-fry

Contains pork – recipe is for non-Muslims only
Whizz up store cupboard heroes to make this rich black bean sauce, then drizzle over pan-fried pork and carved radishes for a special stir-fry

  • Prep: 45 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 413
  • Carbohydrates 44
  • Saturated Fat 3
  • Sugar 33
  • Protein 29
  • Fat 12
  • Fibre 6
  • Salt 2.1

Nutrition per serving

  • Calories 413
  • Carbohydrates 44
  • Saturated Fat 3
  • Sugar 33
  • Protein 29
  • Fat 12
  • Fibre 6
  • Salt 2.1

Ingredients

  • 400g can black beans, drained and rinsed
  • 85g dark brown soft sugar
  • 3 garlic cloves
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp Chinese five-spice powder
  • 2 tbsp rice vinegar
  • 1 tbsp smooth peanut butter
  • 1 red chilli, chopped (deseeded if you don’t like it too hot)
  • 400g pork loin fillet, sliced into strips
  • 1 tbsp cornflour
  • 1-2 tbsp vegetable oil
  • 2 shallots, chopped
  • 300g radishes, chopped, plus 8 left whole for garnishing (see tip)
  • 300g pak choi, chopped
  • 1 spring onion, sliced into lengths
  • cooked rice, to serve

Tip

Carve radish flowers
These might seem a bit fiddly, but there is something magical about simply making a few tiny cuts in the skin, then watching the petals slowly unfurl in the water. The easiest way to make these is to cut a tiny grid into the base of the radish, making sure you don’t cut all the way through. Put the radish in a bowl of iced water for 15 mins or until it has opened up. Alternatively, to create a more artichoke- style flower, use the end of a potato peeler or the tip of a small knife to cut regular ‘V’ marks all around the radish. Plunge into iced water, as before.

Method

  1. To make the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and 50ml water. Season, then blend until smooth. Pour into a small saucepan and heat gently for about 5 mins or until thick and glossy.

  2. In a large dish or bowl, toss the pork pieces in the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the pork – you might need to do this in batches. Stir-fry for around 5 mins until golden brown and cooked through. Remove the pork from the wok using a slotted spoon and leave to rest on a plate.

  3. If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped radishes, the rest of the beans and the pak choi and spring onion. Cook for 3-4 mins, then return the pork to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice and a few more sliced (or carved, if you’re feeling fancy - see tip) raw radishes.

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