Pork, Tenderstem® and Blackbean Stir-Fry
What’s not to love about a stir fry?
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. You could also use chicken, strips of beef, prawns – or for a vegetarian meal, tofu or quorn are ideal.
5 minutes preparation
10 minutes cooking
- 2 tbsp stir fry oil
- 600g pork fillet, sliced into strips
- black bean sauce 600g
- 2 tbsp lemon juice
- 100 ml 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
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.
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.
Serve with rice or noodles.