Pork And Cashew Stir Fry - cooking recipe

Ingredients
    1 tbsp vegetable oil
    1 1/4 lbs boneless pork chops, cut into thin strips
    1 medium red onion, cut into thin wedges
    1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
    4 oz green beans, trimmed and cut in half crosswise
    1/3 cup hoisin sauce
    1/4 cup freshly squeezed orange juice
    1/3 cup unsalted cashew nuts, toasted
    None None Cooked rice, to serve
Preparation
    Heat a wok or large skillet on high heat. Add 1 tsp of the oil and swirl to coat the surface. Stir-fry the pork, in batches, for 1-2 mins each batch, or until seared. Transfer to a plate.
    Add the remaining 2 tsp oil to the wok. Stir-fry the onion for 2 mins, or until soft. Add the asparagus, beans and 1 tbsp water. Cover and cook for 1 min, or until the vegetables are just tender.
    Whisk the hoisin sauce and orange juice in a small bowl. Add to the wok with the pork and cashews. Toss until well combined and heated through.
    Spoon the rice into shallow serving bowls and top with stir-fry. Serve at once.

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