Szechuan pork, watercress & broccoli stir fry

Szechuan pork, watercress & broccoli stir fry

Prep time: 15 minutes Cooking time: 15 minutes Serves: 4


  • 1 x 85g bag watercress

  • 500g pork tenderloin, cut into thick slices

  • ½ a head of broccoli, cut into florets

  • 1 red onion, thickly sliced

  • 1 red chilli, sliced (optional)

  • 50g toasted cashews

  • 1tbsp vegetable oil

  • For the sauce:

  • 2 cloves garlic, finely chopped

  • 1 tbsp fresh ginger, finely chopped

  • 1 tsp sesame oil

  • 2 tbsp rice vinegar

  • 50ml dark soy sauce

  • 50ml vegetable stock

  • 2 tbsp sugar

  • 1 tbsp cornflour whisked with 1 tbsp water


Mix together the sauce ingredients in a small bowl and set aside. Heat the vegetable oil in a large wok. Season the pork slices well with salt and pepper and batch-fry in the oil, searing quickly on the outside to give colour then setting aside on a plate for later. Do not cook the pork for too long or it will become dry.

Keeping the wok on the heat, add in the broccoli and onions. Fry to a couple of minutes, then add the pork, cashews, watercress and chilli if using. Pour in the sauce and cook for a further 3-4 minutes, or until sauce is simmering and has thickened nicely. Ensure that the pork is cooked through before serving.

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