Tender Stir-Fried Pork
with Cashew Nuts and Black Bean Sauce
Certain dishes can’t help but inspire nostalgia. Black bean sauce was one of the gateway dishes into our childhood obsession with Chinese food. Tonight we’ve teamed it up with a beautifully cut piece of pork tenderloin from our butcher extraordinaire Nick The Knife. We’ve thrown in a little restaurant trick too by adding corn flour to make your meat melt-in-the-mouth tender!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
400
Pork Medallion
2
Cornflour
2
Basmati Rice
2
Garlic Clove
2
Ginger
1
Green Pepper
2
Carrot
2
Spring Onion
4
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
2
Sesame Oil
(Contains Sesame)
2
Black Bean Sauce
(Contains Soya)
Nutritional information
Utensils
Instructions
Very thinly slice the pork widthways into half centimetre slices and toss them in the cornflour with a pinch of salt and a few grinds of black pepper.
Boil 700ml of water (exactly) with ¼ tsp of salt. Once the water comes to a boil turn the heat to the lowest setting. Add the rice and place a tight lid on the pan. Leave on the lowest heat for 10 mins, then remove from the heat for 10 mins. Don’t peek under the lid for 20 mins or the rice won’t be perfect!
Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon and then finely chop it. Remove the core from the green pepper and chop it lengthways into ½ cm slices. Peel and chop the carrot into ½ cm sticks (thinner if your knife skills allow!). Finally, chop the spring onion widthways into really thin discs then separate the white and green parts.
Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan. Tip: Watch your nuts like a Wimbledon line judge as the moment your back is turned they’ll burn!
Once the nuts are removed add 2 tsp of cooking oil (not the sesame oil yet) into the pan and once it’s really hot carefully lay in your pork. Cook it for a minute on each side then remove. Cook in two batches if necessary as overcrowding the pan will stew the meat rather than browning it.
Add the sesame oil into the pan together with the whites of the spring onions, garlic and ginger. Cook for 30 seconds then add the carrot and pepper strips. Cook for another 4 mins before adding back in the pork.
Add the black bean sauce together with 4 tbsp of water and toss everything together for a minute before serving it with your rice and a sprinkle of cashews and the greens of the spring onion.
