Pork and Radish Stir-fry

Name: Pork and Radish Stir-fry
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: chinese
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

4.50 (4)

⏱ 70 mins 🍽 Serves 4 🌶 chinese ✅ Easy 🏷 Recipes

Create a special Chinese stir-fry by blending a rich black bean sauce from store cupboard staples. The sauce is drizzled over pan-fried pork strips and stir-fried vegetables including radishes and pak choi. This dish offers a wonderful combination of textures and savoury-sweet flavours, making it a satisfying meal. It is designed to serve four people and is best enjoyed with a side of cooked rice.

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

Method

For the sauce, place half the beans in a food processor bowl with the sugar, garlic, soy sauce, honey, five-spice, vinegar, peanut butter, chilli and 50ml water. Season and blend until smooth. Transfer to a small pan and warm gently for about 5 mins until thickened and glossy.
Coat the pork strips in the cornflour in a large bowl. Heat a wok, add a little oil and cook the pork, possibly in batches, for around 5 mins until golden and cooked. Remove with a slotted spoon and set aside on a plate.
Add 1 tsp oil to the wok if needed. Cook the shallots until soft. Add the chopped radishes, remaining beans, pak choi and spring onion. Cook for 3-4 mins. Return the pork, stir in the sauce and bring to the boil for 1 min. Serve with rice and extra raw radishes.

Nutrition (per serving)

Calories413 kcal

Fat12 g

Saturates3 g

Carbs44 g

Sugars33 g

Fibre6 g

Protein29 g

Sodium840 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryRecipes

Cuisinechinese