Linda McCartney’s and Somi Igbene Kung Pao Vegetarian Pulled Pork



An easy and delicious meal ideal for mid-week or a Friday night, which doesn’t break the bank.


1 pack Linda McCartney’s Vegetarian Pulled Pork
1 celery stick, cut into 2cm sections
½ large green pepper, sliced thinly
1 fat garlic clove, finely chopped
½ red pepper, sliced thinly
1 ¼ tablespoon vegetarian oyster sauce
1 ¼ tablespoon vegetable oil
25g roasted cashews
2 tablespoons hoisin sauce
1 tablespoon black bean sauce
1 tablespoon water


  1. Marinade the pulled pork in the oyster sauce then set aside.
  2. Mix the hoisin sauce, chilli bean sauce and water and set aside.
  3. Heat the oil in a large frying pan or wok over medium heat then sauté the garlic without burning.
  4. Stir-fry the vegetarian pulled pork for 5 minutes then add all of the vegetables and stir-fry for a further 3 minutes before adding the hoisin and chilli bean sauce mix.
  5. Cook for a further 1-2 minutes then serve over rice and top with the roasted cashews.

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