Pork & radish stir-fry

• can black beans↗400g g

  drained and rinsed

• dark brown soft sugar↗85g g
• garlic cloves↗3
• soy sauce↗2 tbsp tbsp
• honey↗2 tbsp tbsp
• Chinese five-spice powder1 tsp tsp
• rice vinegar↗2 tbsp tbsp
• smooth peanut butter↗1 tbsp tbsp
• red chilli↗1

  chopped (deseeded if you don’t like it too hot)

• pork loin↗400g g

  fillet, sliced into strips

• cornflour↗1 tbsp tbsp
• vegetable oil↗1-2 tbsp tbsp
• shallots↗2

  chopped

• radishes↗300g g

  chopped, plus 8 left whole for garnishing (see tip)

• pak choi↗300g g

  chopped

• spring onion↗1

  sliced into lengths

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   To make the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and 50ml water. Season, then blend until smooth. Pour into a small saucepan and heat gently for about 5 mins or until thick and glossy.

2. 2

   In a large dish or bowl, toss the pork pieces in the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the pork – you might need to do this in batches. Stir-fry for around 5 mins until golden brown and cooked through. Remove the pork from the wok using a slotted spoon and leave to rest on a plate.

3. 3

   If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped radishes, the rest of the beans and the pak choi and spring onion. Cook for 3-4 mins, then return the pork to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice and a few more sliced (or carved, if you’re feeling fancy - see tip) raw radishes.