Chinese plum pork stir-fry recipe

Method

1. Put 3 plums, the roughly chopped chilli, star anise, honey, vinegar and ginger into a lidded saucepan with 40ml water. Cover, then bring to a simmer over a low-medium heat; cook for 10 mins until the plums have completely broken down. Remove the lid and cook for 5 mins more until the sauce is starting to get jammy. Remove the star anise, allow the rest to cool for 5 mins, then blitz using a food processor or handheld blender until smooth. Set aside while you make the stir-fry.
2. Heat half the oil in a large frying pan set over a high heat. Fry the pork for 5 mins until lightly golden and cooked through, then remove to a plate.
3. Heat the remaining oil, then add the Tenderstem broccoli and baby corn, and fry for 3-4 mins. Add in the remaining plums, spring onion lengths, mangetout and beansprouts, and fry for a further 2 mins.
4. Add in the finely chopped chilli and garlic, cook for 30 secs, then add the soy sauce and stir-fry until everything is coated. Add the pork and plum sauce to the pan and cook for 1 min until the pork is coated and sticky. Remove from the heat and cook the rice according to the pack instructions.
5. Serve the stir-fry on top of the rice, with the finely sliced spring onion on top.

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