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

Nutrition per serving

  • kcal 413
  • fat 12g
  • saturates 3g
  • carbs 44g
  • sugars 33g
  • fibre 6g
  • protein 29g
  • salt 2.1g

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.

MPU 2

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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