Sichuan pork, broccoli & cashew stir-fry

Ingredients

Ingredients

• 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

Description

Method

• STEP 1

  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.

• STEP 2

  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.