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
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.
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.
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.
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.