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Pork & radish stir-fry

Pork & radish stir-fry

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal413
fat12g
saturates3g
carbs44g
sugars33g
fibre6g
protein29g
salt2.1g
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Ingredients

For the sauce

  • 400g can black beans , drained and rinsed
  • 85g dark brown soft sugar
  • 3 garlic cloves
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp Chinese five-spice powder
  • 2 tbsp rice vinegar
  • 1 tbsp smooth peanut butter
  • 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)
  • 300g pak choi , chopped
  • 1 spring onion , sliced into lengths
  • cooked rice , to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CARVE RADISH FLOWERS

These might seem a bit fiddly, but there is something magical about simply making a few tiny cuts in the skin, then watching the petals slowly unfurl in the water. The easiest way to make these is to cut a tiny grid into the base of the radish, making sure you don’t cut all the way through. Put the radish in a bowl of iced water for 15 mins or until it has opened up. Alternatively, to create a more artichoke- style flower, use the end of a potato peeler or the tip of a small knife to cut regular ‘V’ marks all around the radish. Plunge into iced water, as before.

Goes well with

Recipe from Good Food magazine, April 2015

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A star rating of 4.3 out of 5.3 ratings
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