Sichuan pork, broccoli & cashew stir-fry
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Sichuan pork, broccoli & cashew stir-fry

By Jennifer Joyce

Contains pork – recipe is for non-Muslims only
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 318
  • fat 15g
  • saturates 3g
  • carbs 12g
  • sugars 7g
  • fibre 4g
  • protein 34g
  • salt 0.9g

Ingredients

  • 1 tbsp vegetable oil
  • 500g pork fillet, cut into thick slices
  • 1 garlic clove, thinly sliced
  • 300g Tenderstem broccoli, cut into 3cm pieces
  • 2 red onion, cut into thick half moons
  • 50g toasted unsalted cashew
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black or red wine vinegar
  • 1 tbsp rice wine or sherry
  • 1 heaped tsp chilli bean sauce or chilli sauce
  • 1 tbsp liquid chicken stock
  • 1 tsp golden caster sugar
  • 2 tsp cornflour dissolved in 2 tbsp water

Method

  1. In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.

  2. Fry the garlic until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

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