Ginger pork and cashew stir-fry
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
500g thinly sliced pork stir-fry strips
1 tablespoon finely grated fresh ginger
800g fresh or frozen stir-fry vegetables (thawed if frozen)
3/4 cup reduced-salt chicken stock
1/4 cup store-bought plum sauce
1/4 cup roasted cashews
450g packet microwavable brown rice
3 shallots, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Combine pork and grated ginger in a bowl; set aside.
Step 2Heat 1 tablespoon of olive oil in a wok over high heat. Stir-fry pork for 3–5 minutes, or until browned and just cooked through. Transfer to a plate and set aside.
Step 3Return wok to heat; spray with oil. Stir-fry vegetables, adding stock and plum sauce, for 2 minutes, or until sauce thickens and vegetables are tender. Return pork to the wok with cashews and stir-fry for 1 minute, or until heated through and coated in sauce.
Step 4Meanwhile, heat brown rice according to packet directions. Serve pork stir-fry with rice and garnish with sliced shallots.
Uncooked marinated pork is suitable to freeze.
About this recipe
First published: January 2017