Pork, Tenderstem® & Blackbean Stir Fry
5 minutes preparation
10 minutes cooking
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.
- 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.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.