Sichuan Pork, Broccoli and Cashew Stir-Fry
15m
prep time
30m
total time
Easy
level
15
ingredients
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 1 x Knorr Stock Pot Chicken 4x28g -
1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
1 Garlic Clove, thinly sliced 1 x Sainsbury's Garlic -
1 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml -
2 Cooked Rice 2 x Ben's Original Classic Long Grain Microwave Rice 220g -
300g Tenderstem Broccoli, cut into 3cm pieces 2 x Sainsbury's Tenderstem Broccoli 200g -
50g Toasted Unsalted Cashew 1 x Sainsbury's Oven Baked Unsalted Cashews 200g -
1 heaped tsp Chilli Sauce 1 x Sainsbury's Sriracha Hot Sauce 300g -
2 Red Onions, cut into thick half moons 2 x Sainsbury's Red Onions Loose -
1 tbsp Rice Wine 1 x Yutaka Shaoxing Rice Wine 15cl -
1 tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 tsp Golden Caster Sugar 1 x Sainsbury's Fairtrade Golden Caster Sugar 1kg -
2 tsp Cornflour, dissolved in 2 tbsp water 1 x Sainsbury's Cornflour 500g -
500g Pork Fillet, cut into 0.5cm thick slices 1 x Sainsbury's British Pork Tenderloin Fillet (Approx. 460G) (460g-600g) -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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