Tender Stir-Fried Pork

Tender Stir-Fried Pork

with Cashews and Black Bean Sauce

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Black bean sauce is the foundation of many Chinese- Sichuan dishes. Its savoury and salty flavour adds an instant boost to quick stir-fries! Roasted cashews add a crunchy kick to this dish.

Allergens:Tree Nut/NoixPeanut/CacahuèteSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

2 unit

Green Bell Pepper

285 g


56 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

30 g


2 unit

Green Onions

227 g

Basmati Rice

¼ cup

Black Bean Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp



Not included in your delivery

2 tsp




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1845 kJ
Calories441 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber5 g
Protein42 g
Cholesterol111 mg
Sodium1286 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring 2 cups salted water in a medium pot to a boil. Core, then thinly slice the green peppers. Peel, then grate 1 tbsp ginger. Thinly slice the green onions. Cut the pork into thin strips (stack some pork pieces together to cut a lot at the same time!)


Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.


Brown the pork: Meanwhile, in a medium bowl, toss the pork with 1 tbsp cornstarch. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the pork. Cook the slices until browned, 1-2 min on each side. Transfer to a plate, and repeat with remaining pork. (TIP: Cooking in batches prevents overcrowding the pan, which will stew your meat rather than brown it.)


Cook the veggies: Reduce the heat to medium. Add another drizzle of oil to the pan. Add the peppers and ginger. Cook, stirring often, until the peppers are tender, 3-4 min. Add the carrot, green onion and pork. Stir until everything is warmed through, 1-2 min.


Make the black bean sauce: In a small bowl, mix the remaining cornstarch with 1/2 cup cold water (TIP: Use cold water, not warm or hot!) Add the sugar, black bean sauce and cornstarch-mixture to the veggies. Stir until saucy, 30 sec.


Finish and serve: Serve the black bean stir fry over rice, then sprinkle with cashews. Enjoy!

INGREDIENT TIP: A cornstarch-water mixture is called a "slurry". Always mix with COLD water to prevent clumping. Adding a slurry to a recipe is a cooking technique that helps to thicken sauces!