Jo Pratt’s pork, broccoli and blackbean stir-fry Recipe

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10 min


10 min

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.

More Recipe Ideas

Top Tip

Serve with steamed brown rice to make this a filling and nutritious family meal.