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Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli & cashew stir-fry

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(9 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Nutrition and extra info

Nutrition per serving

  • kcalories318
  • fat15g
  • saturates3g
  • carbs12g
  • sugars7g
  • fibre4g
  • protein34g
  • salt0.9g
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Ingredients

  • 1 tbsp vegetable oil
  • 500g pork fillet, cut into thick slices
  • 1 garlic clove, thinly sliced
  • 300g Tenderstem broccoli, cut into 3cm pieces

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 red onion, cut into thick half moons
  • 50g toasted unsalted cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

For the sauce

  • 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

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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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Comments (11)

DanJ1980's picture

I'm not keen on stir fried pork with the wrong cut it can be tough and chewy.. However made this with chicken and trebled the sauce but didn't have any cornflour so reduced the sauce quickly for 5 mins. Then added mange tout instead of broccoli this was a really nice dish great with noodles and prawn crackers!! Yum yum

susanna0195's picture
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I also doubled the sauce and that was a good idea. Very tasty and easy served with rice.

forager's picture

I doubled the sauce as per previous comments and glad I did, there was enough to coat all the ingredients with a nice glaze. Unfortunately I used pork leg instead of pork fillet and the meat was a little tough. Otherwise this was very tasty, I'll definitely make it again.

rebecca1july's picture
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A lovely delicious meal, I would double the sauce next time x

foodonthebrain's picture
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Really delicious recipe.

owenbartley1's picture
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Amazing dish. Very tasty

gooseberrycrumble's picture

Swapped the chilli sauce for a chopped chilli and the rice wine for a second tbsp of chicken stock. Tasty.

feona78's picture

Lovely sauce. :)

krissyb's picture

This was delicious!

ruthmcg's picture

This stir fry is delicious

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