Stir-fry recipe for 4 people, takes only 15 mins; recipe has vegetable oil, pork fillet, garlic clove, broccoli, red onion, cashew, dark soy sauce, red wine vinegar, sherry, chilli sauce, chicken stock, golden caster sugar and cornflour.
Sichuan pork, broccoli & cashew stir-fry
Course: Stir-fry
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Cashew: 50g toasted unsalted cashew
- Garlic Clove: 1 garlic clove, thinly sliced
- Red Onion: 2 red onions, cut into thick half moons
- Dark Soy Sauce: 1 tbsp dark soy sauce
- Chicken Stock: 1 tbsp liquid chicken stock
- Broccoli: 300g Tenderstem broccoli, cut into 3cm pieces
- Golden Caster Sugar: 1 tsp golden caster sugar
- Red Wine Vinegar: 1 tbsp Chinese black or red wine vinegar
- Cornflour: 2 tsp cornflour dissolved in 2 tbsp water
- Chilli Sauce: 1 heaped tsp chilli bean sauce or chilli sauce
- Sherry: 1 tbsp rice wine or sherry
- Pork Fillet: 500g pork fillet, cut into thick slices
Directions
- 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 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.
