Szechuan pork, watercress & broccoli stir fry
Prep time: 15 minutes Cooking time: 15 minutes Serves: 4
Ingredients
1 x 85g bag watercress
500g pork tenderloin, cut into thick slices
½ a head of broccoli, cut into florets
1 red onion, thickly sliced
1 red chilli, sliced (optional)
50g toasted cashews
1tbsp vegetable oil
For the sauce:
2 cloves garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp sesame oil
2 tbsp rice vinegar
50ml dark soy sauce
50ml vegetable stock
2 tbsp sugar
1 tbsp cornflour whisked with 1 tbsp water
Method
Mix together the sauce ingredients in a small bowl and set aside. Heat the vegetable oil in a large wok. Season the pork slices well with salt and pepper and batch-fry in the oil, searing quickly on the outside to give colour then setting aside on a plate for later. Do not cook the pork for too long or it will become dry.
Keeping the wok on the heat, add in the broccoli and onions. Fry to a couple of minutes, then add the pork, cashews, watercress and chilli if using. Pour in the sauce and cook for a further 3-4 minutes, or until sauce is simmering and has thickened nicely. Ensure that the pork is cooked through before serving.