This stir-fry has an oriental feel to it, with succulent pork and a rich blackbean sauce – perfect for a quick meal at home.
- 2 tbsp stir-fry oil
- 600g pork fillet, sliced into strips
- 6 tbsp black bean sauce
- 2 tbsp lemon juice
- 100ml chicken stock
- 1 bunch spring onions, cut into 3 cm sticks
- 200g-300g broccoli, sliced in half
- A handful of roasted cashew nuts
- Rice or noodles, to serve
Heat 1 tbsp of the oil in a large wok and then add the pork. Stir-fry for a couple of minutes, or until browned. Remove from the wok and keep warm.
Add the remaining 1 tbsp of oil to the wok, and stir-fry the broccoli and spring onions for a few minutes until the broccoli is just tender. Add the black bean sauce, lemon juice and chicken stock. Cook for about 1 minute for the sauce to thicken slightly. Return the pork back to the pan and cook just long enough for it to heat through.
Serve with rice or noodles.
Top tip for making Jo Pratt’s pork, broccoli and blackbean stir-fry
Serve with steamed brown rice to make this a filling and nutritious family meal.