Recipe: Pork and cashew stir-fry
- Published
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