Pork And Cashews Stirfry

1. 1

   Peel the red pepper by removing the skin and seeds, dice and set aside.

2. 2

   Cut the baby corn in half lenghtwise.

3. 3

   In a medium saucepan, cook pepper and baby corn in salted boiling water for 2 minutes.

4. 4

   Add the sugarsnap peas and cook for 1 minute more. Drain.

5. 5

   Cut your tenderloin into thin slices.

6. 6

   In a frying pan, heat the sesame oil.

7. 7

   Add the meat slices and quickly saute over high heat.

8. 8

   When they are browned, add the bell peppers, and cook for 3 to 4 minutes stirring constantly.

9. 9

   Add peas and baby corn, Thai basil leaves, then the oyster sauce, stir with a wooden spoon until the sauce coats the meat and vegetables.

10. 10

    If the sauce is too thick, add a little water.

11. 11

    Add brasilian nuts.

12. 12

    Serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.