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 cashew

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

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. 

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.