Sprouts with pork & peanuts

Contains pork – recipe is for non-Muslims only
Evenly-sized sprouts are ideal in a stir-fry with Asian flavours such as soy sauce, chilli and ginger – swap the pork for chicken, tofu or prawns if you prefer

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

Nutrition per serving

  • kcal 391
  • fat 18g
  • saturates 4g
  • carbs 21g
  • sugars 15g
  • fibre 7g
  • protein 33g
  • salt 4g


  • 1 pork tenderloin (400-450g/14oz-1lb)
  • 1 tbsp cornflour
  • 5 tbsp light soy sauce
  • 2 tbsp Chinese black rice vinegar or balsamic vinegar
  • 2 tbsp golden caster sugar
  • 1 tbsp Chinese rice wine or dry Sherry
  • vegetable oil, for stir-frying
  • 4 tbsp unsalted peanuts
  • 400g Brussels sprouts, trimmed then halved, or quartered if large
  • thumb-sized piece ginger, shredded
  • 3 garlic cloves, thinly sliced
  • ½ tsp chilli flakes or a few whole small dried chillies
  • 1 tsp sesame oil, to serve
  • sticky rice, to serve


  1. Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.

  2. Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

  3. Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.

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