Sichuan pork, broccoli & cashew stir-fry

September 12, 2019
Family Verdict:


  • 1 tbsp vegetable oil
  • 500g pork fillet, cut into thick slices
  • 1 garlic clove, thinly sliced
  • 300g Tenderstem broccoli, cut into 3cm pieces
  • 2 red onions, cut into thick half moons
  • 50g toasted unsalted cashew

For the sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black or red wine vinegar
  • 1 tbsp rice wine or sherry
  • 1 heaped tsp chilli bean sauce or chilli sauce
  • 1 tbsp liquid chicken stock
  • 1 tsp golden caster sugar
  • 2 tsp cornflour dissolved in 2 tbsp water

  1. In a small bowl, mix together the sauce ingredients and set aside.
  2. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
  3. Fry the garlic until golden – about 30 secs – then add the broccoli and onions.
  4. Stir-fry for 2 mins, then add the pork and cashews (I added the pak choi leaves here too) along with the sauce.
  5. Keep stir-frying for another 2-3 mins until everything is hot and simmering.


Another day, another pork tenderloin. Bored of the same old things with this, I was looking for something new (which I think is the premise of this Blog) and Google duly obliged after a bitof filtering for what else I had to hand. I didn't have any tenderstem broccoli, but I did have pak Choi so I substituted for that with one Pak choi - I put the main stem in when the broccoli was scheduled and then added the chopped green leaves later in the cook.

The sauce made here was very good - deep and intense in flavour and very different to my usual stir fry sauces. The addition of vinegar certainly added a good note too. As well as substituting Broccoli you could also swap out pork for chicken I think. In either case, a cheap, tasty, filling meal

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