Pork cashew stir fry
Pork cashew stir fry
Ingredients
- 1 long red chilli, seeded, finely chopped
- 1 clove garlic, crushed
- 2 tsp white wine vinegar
- 1 tbsp caster sugar
- 1 1/2 tbsp char siu sauce (see note) or hoisin sauce
- 2 pork loin steaks, thinly sliced
- 1/4 Chinese cabbage (wombok)
- 1 tbsp vegetable oil
- 100g small green beans, trimmed
- 60g roasted cashews
- Coriander, to serve
- Steamed white rice, to serve
Instructions
- 1
To make marinade, place chilli, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add pork and stir to coat.
- 2
Trim cabbage base, then remove outer leaves and discard. Cut cabbage widthwise into 3cm-thick slices.
- 3
Heat a wok over high heat. Drain pork, reserving the marinade. Add 2 teaspoons oil and cook the pork for 30 seconds each side or until pork is browned and almost cooked through. Transfer to a plate and wipe the wok clean using paper towel.
0.5 min - 4
Heat the remaining 2 teaspoons oil in the wok over high heat. Add beans and stir-fry for 1 minute, then add the reserved marinade and bring to a simmer. Add cabbage and cook, tossing, for 2 minutes or until tender but still crisp (don't overcook the cabbage or it will become watery). Return pork to wok, add cashews and stir-fry for a further minute or until warmed through. Scatter with coriander leaves and serve immediately with steamed rice.