Pork & radish stir-fry

Pork & radish stir-fry

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(2 ratings)

Prep: 45 mins Cook: 25 mins


Serves 4
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal413
  • fat12g
  • saturates3g
  • carbs44g
  • sugars33g
  • fibre6g
  • protein29g
  • salt2.1g
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    For the sauce

    • 400g can black beans, drained and rinsed
    • 85g dark brown soft sugar
    • 3 garlic cloves
    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 2 tbsp honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 1 tsp Chinese five-spice powder
    • 2 tbsp rice vinegar
    • 1 tbsp smooth peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 1 red chilli, chopped (deseeded if you don’t like it too hot)

    For the stir-fry

    • 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)



      The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

    • 300g pak choi, chopped
      Pak choi

      Pak choi


      This member of the cabbage family has a number of different names, including…

    • 1 spring onion, sliced into lengths
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • cooked rice, to serve



      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


    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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