Chinese-style stir-fried pork
With peppers & cashews
30 mins
Not Too Tricky
serves 2
About the recipe
Packed with veg, this super-fast stir-fry for two is incredibly fresh and tasty.
Ingredients
160g brown basmati rice
200g higher-welfare pork fillet
1½ teaspoons Chinese five-spice
vegetable oil
4 spring onions
1 yellow pepper
2 cloves of garlic
4cm piece of ginger
2 tablespoons soy sauce
1 teaspoon cornflour
50g cashew nuts
1 lime
Method
- Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.
- Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well.
- Trim and slice 3 of the spring onions diagonally into 3cm pieces. Halve, deseed and chop the pepper into 2cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger.
- In a small bowl, mix the soy sauce, cornflour and 175ml of water, then put aside.
- Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 to 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat.
- Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2 minutes, then add the garlic and ginger for 1 further minute, or until golden.
- Add the soy sauce and cornflour mixture, then cook for 2 to 3 minutes, or until thickened, stirring often.
- Add the pork and nuts back to the pan, cook for another 2 minutes, stirring often.
- If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste.
- Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over.
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