Speedy Pork and Cashew Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200g cabbage
• 1pcs carrot
• 2clov garlic
• 50g oyster sauce
• 300g pork stir-fry
• 40g roasted cashews
• 30ml soy sauce
• 5ml honey
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves. Combine the oyster sauce, 2 tbs soy sauce and 1 tsp honey in a bowl.
3. Step 3 — Stir-fry pork
   Separate the pork stir-fry. Heat a drizzle of vegetable oil in a medium deep frypan over high heat (see Kitchen 101). Stir-fry the pork for 2-3 mins until browned and cooked through. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat a drizzle of vegetable oil in the same pan over high heat. Stir-fry the cabbage, carrot and garlic for 2 mins or until tender but still with crunch.
5. Step 5 — Serve up
   Add the cashews, sauce mixture, pork and any resting juices to the veggies and stir-fry for 1-2 mins until combined and warmed through. Taste, then season with salt and pepper. Divide the rice and pork stir-fry among bowls and enjoy!
6. Step 6 — Kitchen 101
   The secret to the perfect stir-fry is easy. Have your pork, veggies and sauce prepped and ready to go. And fast and hot is key: make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sojabohnen, Fisch, Gluten, Weichtiere, Sesamsamen, Wheat, Cashew