PORK & RADISH STIR-FRY

Pork & radish stir-fry image

Whizz up store cupboard heroes to make this rich black bean sauce, then drizzle over pan-fried pork and carved radishes for a special stir-fry

Provided by Good Food team

Time 1h10m

Number Of Ingredients 17

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium