Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli & cashew stir-fry

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
318
protein
34g
carbs
12g
fat
15g
saturates
3g
fibre
4g
sugar
7g
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 onions, cut into thick half moons
  • 50g toasted unsalted cashews

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.

Recipe from Good Food magazine, February 2014

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Comments

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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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