Rick Stein’s Pork and Broccoli Stir-fry
This pork and broccoli stir-fry from Rick Stein is the ultimate recipe to have up your sleeve when you're short on time. The silky Chinese-style sauce is packed with black bean, five-spice, rice wine and chilli.
From the book
Rick Stein’s Simple Suppers
Buy From
Introduction
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
| 4 tbsp | black bean sauce |
| 2 tsp | soy sauce |
| 2 tbsp | Chinese rice wine or dry sherry |
| ½ tsp | chilli flakes |
| Pinch of | Chinese five-spice powder |
| 2–4 tbsp | vegetable or groundnut oil |
| 2 large | garlic cloves, sliced |
| 20g | root ginger, peeled and thinly sliced |
| 400g | pork tenderloin, cut on the diagonal into slices about 5mm thick |
| 1 | onion, sliced |
| 1 | red pepper, deseeded and sliced 300g tenderstem broccoli, cut into short pieces |
| 400g | fresh egg noodles |
| 2 tsp | cornflour, mixed with |
| 60ml | water |
| 4 | spring onions, sliced |
| Small handful of | fresh coriander, roughly chopped |
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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