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Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli & cashew stir-fry

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A star rating of 4.5 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Nutrition: per serving
NutrientUnit
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
  • 2 red onions, cut into thick half moons
  • 50g toasted unsalted cashew

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.5 out of 5.47 ratings
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