Pork and radish stir-fry
Pork & radish stir-fry
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
- Serves 4
- Easy
Nutrition per serving
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Calories 413
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Carbohydrates 44
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Saturated Fat 3
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Sugar 33
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Protein 29
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Fat 12
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Fiber 6
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Salt 2.1
Ingredients
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400g can black beans, drained and rinsed
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85g dark brown soft sugar
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3 garlic cloves
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2 tbsp soy sauce
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2 tbsp honey
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1 tsp Chinese five-spice powder
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2 tbsp rice vinegar
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1 tbsp smooth peanut butter
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1 red chilli, chopped (deseeded if you don’t like it too hot)
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400g pork loin fillet, sliced into strips
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1 tbsp cornflour
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1-2 tbsp vegetable oil
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2 shallots, chopped
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300g radishes, chopped, plus 8 left whole for garnishing (see tip)
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300g pak choi, chopped
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1 spring onion, sliced into lengths
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cooked rice, to serve
Carve radish flowers
These might seem a bit fiddly, but there is something magical about simply making a few tiny cuts in the skin, then watching the petals slowly unfurl in the water. The easiest way to make these is to cut a tiny grid into the base of the radish, making sure you don’t cut all the way through. Put the radish in a bowl of iced water for 15 mins or until it has opened up. Alternatively, to create a more artichoke- style flower, use the end of a potato peeler or the tip of a small knife to cut regular ‘V’ marks all around the radish. Plunge into iced water, as before.
Method
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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.
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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.
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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.