Name: Pork & radish stir-fry
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 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); 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

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Pork & radish stir-fry

Pork & radish stir-fry

Good Food team

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Serves 4

Easy

Prep: 45 mins

Cook: 25 mins

A star rating of 4.5 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal413
fat12g
saturates3g
carbs44g
sugars33g
fibre6g
protein29g
salt2.1g

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.

Recipe from Good Food magazine, April 2015

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A star rating of 4.5 out of 5.4 ratings

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