Pork Stir Fry

Name: Pork Stir Fry
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4
Cuisine: International
Ingredients: 1 tbsp. soy sauce; 2 tsp. seasoned rice vinegar or white wine vinegar; 1 juice of one small orange; 1 tsp. dark muscovado sugar; 2 tsp. cornflour; 2 tsp. vegetable oil; 85g unsalted cashews nuts; 4 spring onions, sliced; 300g thinly sliced pork chops; 1 large carrots, cut into think matchsticks; 150g pack mangetout, sliced in ½; 1 red pepper, seeded and thinly sliced

Over a year ago 3,026 views

Prep: 5 mins

Cook: 17 mins

Serves: 4

Main Course

Ingredients

1 tbsp. soy sauce
2 tsp. seasoned rice vinegar or white wine vinegar
1 juice of one small orange
1 tsp. dark muscovado sugar
2 tsp. cornflour
2 tsp. vegetable oil
85g unsalted cashews nuts
4 spring onions, sliced
300g thinly sliced pork chops
1 large carrots, cut into think matchsticks
150g pack mangetout, sliced in ½
1 red pepper, seeded and thinly sliced

Accompaniment

Description

Buying the best quality pork really improves this recipe

Method

1
1. Mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
2. Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.
3. Add the spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the cashews.
4. Add the pork and carrots to the wok and stir fry for 3-4 minutes, add the broccoli, mange tout, red pepper and cabbage stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
5. Stir the cornflour mixture to blend the ingredients, pour into the wok and stir-fry for a couple of minutes until the sauce thickens. Stir in the spring onion. Serve the stir fry sprinkled with the nuts along with noodles or rice.