Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli and cashew stir-fry

Peter Penguin says...

This is Sichuan for me!

(Serves 2)

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
  • Rice

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


  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 and ginger until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins.
  4. 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.
  5. Serve with rice of choice.