Pork, Tenderstem® and Blackbean Stir-Fry

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Recipe

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
  • Serves 4
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Ingredients
  • 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
  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 noodles.

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