Sticky Pork and Bellaverde® Stir Fry

Name: Sticky Pork and Bellaverde® Stir Fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork tenderloin; 2 tbsp light soft brown sugar; 2 tbsp Chinese cooking wine or dry sherry; 2.5cm piece root ginger, peeled and grated; ½ tsp Chinese five spice; 2 tbsp hoisin sauce; 2 tbsp vegetable oil; 6 tbsp vegetable stock or water; 1 clove garlic sliced; 1 orange pepper, deseeded and roughly chopped; 200g bellaverde® broccoli cut into 5cm pieces; 6 spring onion, trimmed and cut into 5cm lengths; 100g mangetout; Season with salt and pepper to taste

Over a year ago 3,136 views

Cook: 25 mins

Serves: 4

Chinese Main Course

Ingredients

500g pork tenderloin
2 tbsp light soft brown sugar
2 tbsp Chinese cooking wine or dry sherry
2.5cm piece root ginger, peeled and grated
½ tsp Chinese five spice
2 tbsp hoisin sauce
2 tbsp vegetable oil
6 tbsp vegetable stock or water
1 clove garlic sliced
1 orange pepper, deseeded and roughly chopped
200g bellaverde® broccoli cut into 5cm pieces
6 spring onion, trimmed and cut into 5cm lengths
100g mangetout
Season with salt and pepper to taste

Accompaniment

Description

For more delicious recipes go to: www.bellaverde.co.uk

Method

1
1. Diagonally slice the pork into 2cm cubes. Mix the sugar. wine, ginger, spice and hoisin sauce together in a bowl, add the pork and stir to coat. Leave to marinate for at least 10 mins.

2. Heat half the oil, add the pork and the marinade and stir fry over a high heat for about 8 mins or until the pork is brown, and sticky. Add 4 tbsp the stock and scrape up the sediment in the pan. Transfer to a clean bowl and keep warm.

3. Wipe out the wok, add the remaining oil and add the garlic, pepper, broccoli and remaining stock, stir fry over a high heat for 4 mins, add the mangetout, spring onions and stir fry for a further 3 mins. Remove from the heat.

4. Divide the vegetables between four bowls, then top with the pork. Serve with chopsticks.