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Tenderstem in 10!
Pork, Tenderstem® and Blackbean Stir-Fry
Serves:
4 | Preparation and cooking time:
10 mins
Tenderstem® is the perfect vegetable to include in a stir-fry as it’s quick to cook, looks great and has a delicious flavour that goes well with oriental ingredients. I’m using pork in this recipe but you could also use chicken, strips of beef, prawns, or for a vegetarian meal, tofu or quorn are ideal.
1. 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.
2. Add the remaining 1 tbsp of oil to the wok, and stir-fry the Tenderstem® and spring onions for a few minutes until the Tenderstem® 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.
3. Serve with rice or oodles of noodles.
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 Tenderstem® sliced in half
A handful of roasted cashew nuts rice or noodles, to serve
