Name: Pork & radish stir-fry
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 400g can black beans drained and rinsed; 85g dark brown soft sugar; 3 garlic cloves; 2 tbsp soy sauce; 2 tbsp honey; 1 tsp Chinese five-spice powder; 2 tbsp rice vinegar; 1 tbsp smooth peanut butter; 1 red chilli chopped (deseeded if you don’t like it too hot); 400g pork loin fillet, sliced into strips; 1 tbsp cornflour; 1-2 tbsp vegetable oil; 2 shallots chopped; 300g radishes chopped, plus 8 left whole for garnishing (see tip); 300g pak choi chopped; 1 spring onion sliced into lengths; cooked rice to serve

For the sauce

400g can black beans
drained and rinsed
85g dark brown soft sugar
3 garlic cloves
2 tbsp soy sauce
2 tbsp honey
1 tsp Chinese five-spice powder
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli
chopped (deseeded if you don’t like it too hot)

For the stir-fry

400g pork loin
fillet, sliced into strips
1 tbsp cornflour
1-2 tbsp vegetable oil
2 shallots
chopped
300g radishes
chopped, plus 8 left whole for garnishing (see tip)
300g pak choi
chopped
1 spring onion
sliced into lengths
cooked rice
to serve

Method

step 1
To make the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and 50ml water. Season, then blend until smooth. Pour into a small saucepan and heat gently for about 5 mins or until thick and glossy.
step 2
In a large dish or bowl, toss the pork pieces in the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the pork – you might need to do this in batches. Stir-fry for around 5 mins until golden brown and cooked through. Remove the pork from the wok using a slotted spoon and leave to rest on a plate.
step 3
If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped radishes, the rest of the beans and the pak choi and spring onion. Cook for 3-4 mins, then return the pork to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice and a few more sliced (or carved, if you’re feeling fancy - see tip) raw radishes.