Pork & Cashew nuts

1. 1

   Place cashews in heavy base pan and toast over medium heat.stir constantly until golden.

2. 2

   Put to one side.

3. 3

   Cut pork into 1cm cubes or 1/2 cm slices

4. 4

   Heat oil on medium heat in wok or frying pan, add pork and fry until sealed and golden on all sides

5. 5

   Add stock & soy sauce and bring to low simmer

6. 6

   Add mangetoute & spring onions cook for 1 minute, they should still be crunchy.

7. 7

   Slake cornflour with 2 tablespoons water, add to pan and bring to boil,stirring constantly, the sauce is more of a glaze than a runny sauce.

8. 8

   Add cashews, stir through and serve.straight away .

9. 9

   Serve with rice or noodle dish of choice.

10. 10

    This also works with chicken breasts or boneless thighs.

* Per serving · 4 servings · Values may vary.

No additional tips available.