Sticky pork, Chinese cabbage and cashew stir-fry

Recipes / Meat

This sticky pork stir-fry is bound to become a family fave.

Recipe «Sticky pork, Chinese cabbage and cashew stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 long red chillies, seeded, finely chopped, 2 cloves garlic, crushed, 1 tbsp white wine vinegar, 2 tbsp caster sugar, 60ml char siu sauce or hoisin sauce , 4 pork loin steaks, thinly sliced, 1/2 Chinese cabbage, 2 1/2 tbsp vegetable oil , 200g small green beans, trimmed, 125g roasted cashews, Coriander and steamed white rice, to serve.

Ingredients:

  • 2 long red chillies, seeded, finely chopped 
  • 2 cloves garlic, crushed 
  • 1 tbsp white wine vinegar 
  • 2 tbsp caster sugar 
  • 60ml char siu sauce or hoisin sauce 
  • 4 pork loin steaks, thinly sliced 
  • 1/2 Chinese cabbage 
  • 2 1/2 tbsp vegetable oil 
  • 200g small green beans, trimmed 
  • 125g roasted cashews 
  • Coriander and steamed white rice, to serve 

Instructions

  1. To make marinade, place chillies, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add pork and stir to coat.
  2. Trim cabbage base, then remove outer leaves and discard. Cut cabbage widthwise into 3cm-thick slices.
  3. Heat a wok over high heat. Drain pork, reserving the marinade. Add 2 teaspoons oil and half the pork and cook for 30 seconds each side or until pork is browned and almost cooked through. Transfer to a plate and wipe the wok clean using paper towel. Repeat with 2 teaspoons oil and the remaining pork.
  4. Heat the remaining 1 1/2 tablespoons oil in the wok over high heat. Add beans and stir-fry for 1 minute, then add the reserved marinade and bring to a simmer. Add cabbage and cook, tossing, for 2 minutes or until tender but still crisp (don't overcook the cabbage or it will become watery). Return pork to wok, add cashews and stir-fry for a further minute or until warmed through. Scatter with coriander leaves and serve immediately with steamed rice.