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Sprouts with pork & peanuts

Sprouts with pork & peanuts

A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving


  • 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
  • thumb-sized piece ginger , shredded
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2015

Goes well with


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A star rating of 4.8 out of 5.7 ratings

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