Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Pork & radish stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the sauce
- 400g can black beansdrained 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 chillichopped (deseeded if you don’t like it too hot)
For the stir-fry
- 400g pork loinfillet, sliced into strips
- 1 tbsp cornflour
- 1-2 tbsp vegetable oil
- 2 shallotschopped
- 300g radisheschopped, plus 8 left whole for garnishing (see tip)
- 300g pak choichopped
- 1 spring onionsliced into lengths
- cooked riceto serve
Nutrition: per serving
- kcal413
- fat12g
- saturates3g
- carbs44g
- sugars33g
- fibre6g
- protein29g
- salt2.1g
Method
step 1
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.
step 2
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.
step 3
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.
