Sichuan pork, broccoli & cashew stir-fry

Ingredients

1 tbsp vegetable oil 500g pork fillet, cut into thick slices 1 garlic clove, thinly sliced 300g Tenderstem broccoli, cut into 3cm pieces 2 red onions, cut into thick half moons 50g toasted unsalted cashews

For the sauce

1 tbsp dark soy sauce 1 tbsp Chinese black or red wine vinegar 1 tbsp rice wine or sherry 1 heaped tsp chilli bean sauce or chilli sauce 1 tbsp liquid chicken stock 1 tsp golden caster sugar 2 tsp cornflour dissolved in 2 tbsp water

Method
1. In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside. 2. Fry the garlic until golden about 30 secs then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.