Peppered pork, broccoli and cashew nut stir fry in a potato basket

Method

1. In a small bowl, place 1 tablespoon of the tamari soy sauce, rice wine, cracked black peppercorns and the pork. Toss until thoroughly combined. Marinate in the refrigerator for at least 30 minutes.

2. In a small bowl combine half of the chicken stock, the remaining soy sauce, the cornflour, oyster sauce, sesame oil and chilli flakes and set aside.

3. Heat a wok over a high heat until hot. Add 2 tablespoons of vegetable oil, heat through and add in the marinated pork. Stir-fry for about 1 minute.

4. Transfer the pork to a plate and keep warm. Add the onion and garlic to the wok and cook until slightly softened. Add the broccoli and remaining chicken stock and stir-fry until the broccoli is al-dente, around 3 minutes.

5. Add the soy sauce mixture and cook for about a minute until the sauce is thickened. Return the pork to the wok and add the cashews, mixing well, and stir-fry for 1-2 minutes.

4. Meanwhile, if making the potato baskets, heat the vegetable oil for deep-frying in a owk or deep fat-fryer. Deep-fry the thinly sliced potatoes in 4 basket moulds until crisp. Drain on kitchen paper.

5. Spoon the stir fried pork into the potato baskets, garnish with salad onions and coriander and serve at once.

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Ingredients

500g Pork tenderloin, trimmed and thinly sliced
3 tbsp tamari Soy sauce
1 tbsp rice wine
200ml fresh chicken stock
2 tsp cornflour
2 tsp Black peppercorns, crushed
100ml oyster sauce
1/2 tsp dark sesame oil
1/2 tsp chilli flakes
2 tbsp vegetable oil, plus extra for deep-frying
1 onion, ut into short, fine strips
3 garlic clove, thinly sliced
350g broccoli florets or Chinese broccoli, cut into bit-size pieces
2 tbsp roasted cashew nuts
2 Potatoes, finely sliced (optional, for baskets)

To garnish:

bunch of Spring onions, thinly sliced
1 tbsp coriander leaves

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