Cashew & Pork Stir-Fry
6 teaspoons cornflour
4 teaspoons salt-reduced soy sauce
1 cup salt-reduced chicken stock
3 teaspoons canola oil
500g New Fashioned lean pork fillet, cut into 5mm strips
2 cloves garlic, crushed
1 medium brown onion, cut into 8 wedges
3 cups broccoli florets
1 medium red capsicum, cut into 1 cm squares (about 1 cup)
1/4 cup cashews or peanuts (optional)
2 cups hot cooked rice
In a small bowl, blend cornflour smoothly with soy sauce. Stir in stock and set aside.
Heat a wok or large non stick frying pan over a high heat, add oil and heat for 30 seconds. Add pork and stir fry for 5 minutes until cooked through and no longer pink. Place on a paper towel on a plate.
Add garlic and onion to wok; cook, stirring constantly, for 2 minutes. Add broccoli and capsicum; cook, stirring constantly, for 2 minutes, until tender-crisp.
Add pork and soy sauce mixture to wok. Cook, stirring constantly, until the mixture boils and thickens, and the pork is heated through. Stir in cashews; heat for 1 minute. Place rice onto individual warmed dinner plates; spoon pork mixture over rice. Serve immediately.
Pairs Well With
Cellophane noodles make a good substitute for rice in this recipe. These long thin noodles are so named because of their transparent appearance.
Oriental vegetables, such as baby corn, water chestnuts, bamboo shoots, chinese mushrooms and mung bean sprouts, are some 'exotic' stirfry additions