Sprouts with pork & peanuts

Sprouts with pork & peanuts

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(4 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Evenly-sized sprouts are ideal in a stir-fry with Asian flavours such as soy sauce, chilli and ginger - swap the pork for chicken, tofu or prawns if you prefer

Nutrition and extra info

Nutrition: per serving

  • kcal391
  • fat18g
  • saturates4g
  • carbs21g
  • sugars15g
  • fibre7g
  • protein33g
  • salt4g
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  • 1 pork tenderloin (400-450g/14oz-1lb)
  • 1 tbsp cornflour
  • 5 tbsp light soy sauce
  • 2 tbsp Chinese black rice vinegar or balsamic vinegar
  • 2 tbsp golden caster sugar
  • 1 tbsp Chinese rice wine or dry Sherry
  • vegetable oil, for stir-frying
  • 4 tbsp unsalted peanuts
  • 400g Brussels sprouts, trimmed then halved, or quartered if large
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • thumb-sized piece ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, thinly sliced
  • ½ tsp chilli flakes or a few whole small dried chillies
  • 1 tsp sesame oil, to serve
  • sticky rice, to serve



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


  1. Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.

  2. Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

  3. Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.

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Comments, questions and tips

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24th Sep, 2016
excellent, really tasty and well balanced- but I was not sure what to do with the 'sauce ' I had made with the ' rest of the soy, vinegar, sugar, water and rice wine', so I just threw it in at the end and heated up!
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