Sichuan pork, broccoli & cashew stir-fry
April 10, 2015
Peter Penguin says...
This is Sichuan for me!
This Sichuan pork, broccoli & cashew stir-fry is quick and easy to make, it also tastes immense.
- 1 tbsp vegetable oil
- 500g pork fillet, cut into thick slices
- 1 garlic clove, thinly sliced
- 1 tbsp fresh ginger, finely chopped
- 300g Tenderstem broccoli, cut into 3cm pieces
- 2 red onions, cut into thick half moons
- 50g toasted unsalted cashews
- 1 spring onion, finely sliced
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
- 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.
- Fry the garlic and ginger until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins.
- Add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering. Throw in the spring onions, stir and take off the heat.
- Serve with rice of choice.