Wednesday, 13 July 2011

Pork and Cashew Stir Fry

As a teenager I was not a huge fan of stir fry. I didn't like the crunchy veggies, I hated rice and I loved sauce, something stir fry just never had enough of.

But being older and dare I say a little wiser I have come to realise that stir fry can be pretty tasty when cooked the way I like. Plus they are really good for you because you can load them up with your favourite veggies.

This pork and cashew stir fry is delicious. As always I have put some of my favourite veggies in but you can substitute these for whatever takes your fancy. I should also note that I served this with egg noddles but I think rice would also be a good choice because there is a bit of sauce that rice will do nicely to soak up.

With a stir fry you want to make sure your ingredients are close to the same size so they cook evenly. Cook your meat in batches so it frys and doesn't stew. Remember the thinner you cut your meat the quicker it cooks. Also make sure all your ingredients are ready to go the moment you put that wok on the heat.

500gm pork fillet - diced
1 tbl spoon soy sauce
1 tbl spoon fish sauce
1/4 cup honey
1 tsp ginger
2-3 cloves of garlic - crushed
A good handful of unsalted cashews.
Half a red capsicum - sliced thinly
100-200gms snow peas - halved
Small bunch of bok choy - thoroughly washed, slice each stem in half.

1. Heat your wok over a medium/high heat and pour bout tbl spoon of oil in. Swirl to cover the base and sides. When hot, add half the pork. Once browned and almost cooked, remove and place on a plate. Repeat with remaining pork.
2. Add all the pork back into the wok, add the ginger and garlic stir frying for 1 minute. Add the vegetables and cook for a few minutes.
3. Add the soy, fish sauce and honey. Mix well. Throw in half the cashews. Roughly chop the rest of the cashews and save them for a garnish.
4. Serve over rice or noodles. Garnish with chopped cashews.

Enjoy :)

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