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Rick Stein’s Pork and Broccoli Stir-fry
From the book
Rick Stein’s Simple Suppers
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Introduction from Rick Stein
What everybody loves about this recipe are the flavours of black bean sauce, five-spice powder, Chinese rice wine and chilli. I like there to be a fair amount of sauce in the finished dish, but it does need to be silky and viscous – not too runny but not over reduced either, because then it won’t coat the noodles pleasingly.
Ingredients
Essential kit
You will need: a wok.
Method
Mix together the black bean sauce, soy sauce, rice wine or sherry, chilli flakes and five-spice, then set aside.
Add a tablespoon of the oil to a wok and place over a high heat. Add the garlic and ginger and cook for 30 seconds.
Working in batches, add the slices of pork to the wok and fry until golden, then transfer to a plate.
Add a little more oil if needed, then add the onion, pepper and broccoli and stir-fry for a couple of minutes. Then add the pork, noodles, the black bean sauce mixture and the cornflour paste and cook for a minute until bubbling.
Take the wok off the heat, stir in the spring onions and coriander, then serve.
Reviews
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