Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli & cashew stir-fry

By Jennifer Joyce
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(31 ratings)
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Prep: 15 mins Cook: 15 mins

Easy

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: per serving

  • kcal318
  • fat15g
  • saturates3g
  • carbs12g
  • sugars7g
  • fibre4g
  • protein34g
  • salt0.9g
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Ingredients

  • 1 tbsp vegetable oil
  • 500g pork fillet, cut into thick slices
  • 1 garlic clove, thinly sliced
  • 300g Tenderstem broccoli, cut into 3cm pieces
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 red onions, cut into thick half moons
  • 50g toasted unsalted cashew
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

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

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.

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Comments, questions and tips

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Rhiannon Miller's picture
Rhiannon Miller
9th Apr, 2019
5.05
Really delicious. Added thinly sliced mange tout, water chestnuts and bean sprouts in with the broccoli and onions to bulk it out a little - love leftovers!
Veronika Kubečková's picture
Veronika Kubečková
9th Feb, 2019
5.05
I have done this with chicken, added a 2 tea spoons of sesame paste and used Cinzano instead of the Chinese wine. Worked perfectly well. My husband did not like the broccoli in it, I did. :)
Emycakes
5th Jul, 2018
5.05
This was really lovely, served with jasmine rice. I had no rice wine so added extra stock and didn't bother with the cornflour. Would add extra chilli next time as the amount suggested makes it quite mild but clean plates all around.
littlelibby
16th Aug, 2017
5.05
This sauce is so delicious! And easy. I doubled up as suggested in the comments and I also added green beans and it was lovely. Made for good next day leftovers for work too.
blobberboo
25th Feb, 2017
5.05
This is one of the most delicious stir fry recipes I have ever tried. Unfortunately I forgot to double the sauce, so there wasn't quite enough but it was still great. The whole family loved it! I used normal broccoli as opposed to tenderstem as the family prefer it, substituted the rice wine for apple cider vinegar and omitted the red wine vinegar but still got fantastic results.
zendelj
26th Nov, 2016
5.05
As with previous comments, glad I doubled the sauce quantity. Used a Korean chilli bean paste. It was absolutely delicious. Next time I will use less cornflour, so the sauce is still thick enough to coat the other ingredients but stay a little wetter.
DanJ1980's picture
DanJ1980
23rd Jan, 2016
I'm not keen on stir fried pork with the wrong cut it can be tough and chewy.. However made this with chicken and trebled the sauce but didn't have any cornflour so reduced the sauce quickly for 5 mins. Then added mange tout instead of broccoli this was a really nice dish great with noodles and prawn crackers!! Yum yum
George Carlin Jr
17th May, 2017
I learned a trick from the Dumpling Sisters to tenderize meat. This works great for chicken breast and pork tenderloin. The meat has to be cut into medium to small pieces. Add 1 teaspoon of baking soda for every pound of meat. Mix until meat is evenly coated and let sit 20 minutes. Wash the meat and dry thoroughly. When you cook it up the meat will be very tender.
susanna0195
14th Sep, 2015
4.05
I also doubled the sauce and that was a good idea. Very tasty and easy served with rice.
forager
29th Dec, 2014
I doubled the sauce as per previous comments and glad I did, there was enough to coat all the ingredients with a nice glaze. Unfortunately I used pork leg instead of pork fillet and the meat was a little tough. Otherwise this was very tasty, I'll definitely make it again.

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