Sichuan Pork, Broccoli and Cashew Stir-Fry

by BBC Good Food

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Method

Based on 4 servings, adjust as needed.

Step 1

In a small bowl, mix together the dark soy sauce, red wine vinegar, rice wine, chilli sauce, chicken stock, caster sugar and cornflour and set aside for the sauce.

Step 2

Heat the oil in a large wok. Season the pork and sear in batches for about 3 - 5 minutes, then remove and set aside.

Step 3

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. Heat the rice according to the packet instructions before serving while piping hot.

  • Ingredients
  • Based on 4 servings
  • 1 Liquid Chicken Stock 1x Knorr Stock Pot Chicken 4x28g
  • 1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 50g Toasted Unsalted Cashew 1x Sainsbury's Oven Baked Unsalted Cashews 200g
  • 1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 300g Tenderstem Broccoli, cut into 3cm pieces 2x Sainsbury's Tenderstem Broccoli 200g
  • 1 tsp Golden Caster Sugar 1x Sainsbury's Fairtrade Golden Caster Sugar 1kg
  • 2 tsp Cornflour, dissolved in 2 tbsp water 1x Sainsbury's Cornflour 500g
  • 1 Garlic Clove, thinly sliced 1x Sainsbury's Garlic
  • 1 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 500g Pork Fillet, cut into 0.5cm thick slices 1x Sainsbury's British Pork Tenderloin Fillet (Approx. 460G) (460g-600g)
  • 1 tbsp Rice Wine 1x Yutaka Shaoxing Rice Wine 150ml
  • 2 Red Onions, cut into thick half moons 2x Sainsbury's Red Onions Loose
  • 2 Cooked Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g
  • 1 heaped tsp Chilli Sauce 1x Sainsbury's Sriracha Hot Sauce 300g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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