Tender Stir-Fried Pork
with Cashews and Black Bean Sauce
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Tenderloin
2 unit
Green Bell Pepper
285 g
Carrot
56 g
Cashews
(Contains Tree nuts, Peanuts)
30 g
Ginger
2 unit
Green Onion
227 g
Basmati Rice
¼ cup
Black Bean Sauce
(Contains Soy, Gluten)
2 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
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!
