Pork & radish stir-fry

Ingredients

For the sauce

• 400g can black beans, drained and rinsed
• 85g dark brown soft sugar
• 3 garlic cloves
• 2 tbsp soy sauce
  
• 2 tbsp honey
  
• 1 tsp Chinese five-spice powder
• 2 tbsp rice vinegar
• 1 tbsp smooth peanut butter
• 1 red chilli, chopped (deseeded if you don’t like it too hot)

For the stir-fry

• 400g pork loin fillet, sliced into strips
• 1 tbsp cornflour
• 1-2 tbsp vegetable oil
• 2 shallots, chopped
• 300g radishes
  
  , chopped, plus 8 left whole for garnishing (see tip)
• 300g pak choi
  
  , chopped
• 1 spring onion
  
  , sliced into lengths
• cooked rice, to serve

  Method

  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. 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. 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.
  4. Source: bbcgoodfood.com