Chinese-style kale
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Sichuan pork, broccoli & cashew stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 500g pork filletcut into thick slices
- 1 garlic clovethinly sliced
- 300g Tenderstem broccolicut into 3cm pieces
- 2 red onionscut 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 cornflourdissolved in 2 tbsp water
Nutrition: per serving
- kcal318
- fat15g
- saturates3g
- carbs12g
- sugars7g
- fibre4g
- protein34g
- salt0.9g
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.
