Sichuan pork, broccoli & cashew stir-fry

• vegetable oil↗1 tbsp tbsp
• pork fillet↗500g g

  cut into thick slices

• garlic clove↗1

  thinly sliced

• Tenderstem broccoli↗300g g

  cut into 3cm pieces

• red onions↗2

  cut into thick half moons

• toasted unsalted cashew↗50g g
• dark soy sauce↗1 tbsp tbsp
• Chinese black or red wine vinegar↗1 tbsp tbsp
• rice wine or sherry↗1 tbsp tbsp
• chilli bean sauce or chilli sauce1 heaped tsp tsp

  heaped

• liquid chicken stock↗1 tbsp tbsp
• golden caster sugar↗1 tsp tsp
• cornflour↗2 tsp tsp

  dissolved in 2 tbsp water

Step-by-step instructions

1. 1

   In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.

2. 2

   Fry the garlic until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.