The stir fry is something I used to shun, because I had experienced so many bad attempts at what is a great way to get maximum flavour and a good balance of the main food groups in a relatively quick way and this pork cashew stir fry is a favourite.

There are four main building blocks of a stir fry; a protein, aromatics (onions, garlic, ginger, chilli etc), vegetables and a sauce (usually soy based). After that all you need is to get the creative juices flowing. This is my pork cashew stir fry made using the same building blocks.

I encourage you to not follow this pork cashew stir fry recipe, you can if you want, but the best results will come from you tweaking the ingredients to suit either what protein/vegetables you like of what you have left in the fridge that you need to eat otherwise you’ll throw it out in a weeks time and feel bad for wasting food. In this case the protein can be changed out to chicken or beef or prawns or whatever you feel like on the day.

I normally can take or leave a red pepper/capsicum, I feel that they are the insipid pointless family member of the other 3999 varieties of chillis. However, chop it up and flavour it with a good sauce and lots of other ingredients and it seems to all of a sudden lift itself off the bottom of the food preference list, where the aubergine, cucumber, rockmellon and tofu are destined to rot for all eternity.

Since I had a red capsicum in the fridge on the day of the pork cashew stir fry, it became part of the recipe and it also helps with adding colour for the photos. I hope you enjoy it (whatever iteration you create).

DomesticEngineer

Pork Cashew Stir Fry

5 from 1 vote

Not Chicken Cashew Stir Fry

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: dinner, Lunch

Cuisine: Chinese

Calories: 501

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Pork fillet (sliced into thin medallions)
• 1 Brown onion
• 1 Carrot
• 1 Red or green capsicum
• 1 tbsp Cornflour
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 1 tbsp Chinese rice wine
• 1 tbsp Minced garlic
• 1 tbsp Minced ginger
• 150 g Cashews (roasted and unsalted)
• 2 tbsp Peanut oil
• 1 tsp Chilli flakes
• 1 Whole chilli (optional)
• 200 ml Stock (chicken or vegetable)

Method

 

1. Slice onions in half and again and again leaving you with sixteen wedges

   Thinly slice the spring onions, carrots and chilli (if using)
   
2. Remove core of capsicum and slice into strips
3. Mix the cornflour, soy sauce, sesame oil, rice wine and oyster sauce in a bowl
4. Add a couple of tablespoons of the sauce mix to the sliced pork and leave to marinate for 15 minutes
5. Heat 1 tbsp of the oil in a hot wok and brown the pork for 3 minutes and remove to a bowl
   
6. Heat the rest of the oil in the wok and fry the onions for a couple of minutes while stirring, add the ginger and garlic and fry for a further 2 minutes, then add the carrots, capsicum and Chilli (if using) for 2 more.
   
7. Add back the pork and the rest of the sauce, stir and then add the stock, mix well then add the cashews and continue stirring for a minute, then serve on rice topped with the thinly sliced spring onions.
   

Nutrition

Calories: 501kcalCarbohydrates: 23gProtein: 36gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 82mgSodium: 1294mgPotassium: 991mgFiber: 3gSugar: 6gVitamin A: 3020IUVitamin C: 44mgCalcium: 53mgIron: 5mg

Notes

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