It’s Chinese New Year this week, and although I won’t be doing much for it, I thought I’d share this takeaway-inspired dish of pork and broccoli in a black pepper sauce. You can substitute the pork here for chicken thigh meat or thinly sliced beef if you prefer – the method will still be the same. I seem to have developed a bit of a pepper theme to posts from the last couple of weeks; I can assure you that it won’t continue for much longer I hope!
Broccoli is great in saucy stir-fries such as this as the florets will cook quickly but still drink up the flavours better than other vegetables because of the huge surface area for the sauce to cling to. In fact, I much prefer it when cooked this this way any other method. Even though I’m only using the florets, keep hold of the stalks: shred them thinly with some carrots, beansprouts and red pepper, toss with some Chinese five spice, and wrap in shop-bought filo pastry and bake for some simple spring rolls.
Coat the sliced pork with flour and season with a pinch of salt and pepper. Heat the oil in a wok or large frying pan until very hot, and stir-fry the meat until slightly browned (about 5 minutes); remove from the pan and set aside on kitchen towel to drain off the excess oil. In the remaining oil, stir-fry the garlic and onion until fragrant before adding the broccoli. Stir-fry for a further minute before returning the meat to the pan, followed by the water, black pepper and soy sauce. Boil off the liquid on a high heat until it has thickened and reduced by two-thirds. Remove from the heat enjoy with rice, pickles and another Asian-style vegetable dish.