Sichuan pork, broccoli & cashew stir-fry
30 min·Chinese
Sichuan pork, broccoli & cashew stir-fry
Ingredients
For the stir-fry
- 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
Instructions
3 steps
- 1
In a small bowl, mix together the sauce ingredients and set aside.
- 2
Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- 3
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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
318cal
Protein
34.0g
Fiber
4.0g
Sugar
7.0g
Sodium
1mg
