Pork & radish stir-fry

Pork & radish stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 45 mins Cook: 25 mins

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal413
  • fat12g
  • saturates3g
  • carbs44g
  • sugars33g
  • fibre6g
  • protein29g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    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

      Honey

      huh-nee

      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
    • 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)
      Radish

      Radish

      rad-ish

      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

      pak-choy

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

    • 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

      Rice

      r-eye-s

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

    Method

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.