Crunchy, veg-laden and a solid step toward your five-a-day, this meal takes less than 30 minutes to prepare and packs a serious flavour punch

Kcal: 502 per serving

Fat: 18.9g per serving

Sat Fat: 3.3g per serving

Ingredients (makes four portions)

350g lean pork tenderloin, trimmed u 1 tbsp dark soy sauce
2 tbsps hoisin sauce
1 tbsp clear honey
1 tbsp sesame oil
350g long-grain rice
2 tbsps sunflower oil
Handful of cashew nuts, chopped
2 garlic cloves, sliced
2 carrots, peeled and cut into matchsticks
2 peppers, deseeded and cut into strips
150g sugar snap peas u 2 spring onions, chopped
Chilli sauce

Method

Step 1: Chop the pork into bite-sized chunks. Toss it in the soy sauce, hoisin, honey and sesame oil. Leave to marinate for half an hour while you boil the rice.

Step 2: Heat a tablespoon of oil in a wok or wide frying pan. As the oil starts to smoke, add cashews and fry, moving them until they are browned. Lift them out and set them aside.

Step 3: Tip in the pork and hoisin-mix sauce. Fry quickly, stirring constantly for 2-3 minutes: you want it to pick up a bit of colour and be about threequarters cooked but still a little pink in the middle. Remove from pan.

Step 4: Add the garlic, carrots, peppers, sugar snap peas and spring onions. Toss and fry until they start to soften, then tip the pork back in.

Step 5: Stir, scatter cashews and add chilli sauce to taste. Serve with rice.

From Big Table, Busy Kitchen: 200 Recipes For Life, by Allegra McEvedy (£25, Quercus), out 7 November, amazon.co.uk

Recipe: Pork and cashew stir-fry