Chinese Pork with Cashews

Chinese cuisine is quite unlike anything else, being – for the most part – quick, simple and healthy. Many of the traditional recipes have been modified to European tastes and needs, of course, but that does not detract from it in any way, especially for someone who is in a hurry but who has been able to do a little preparation before hand. Make sure you have all the bits to hand, and this one should take no longer than it takes egg noodles to cook.

1 tblsp cornflour.
2 tblsp oyster sauce.
¼ cup sherry .
2 tsp ground ginger.
1 tblsp sesame oil.
¾ cup water.
1 tblsp olive oil.
300g pork fillet, thinly sliced.
2 cups blanched broccoli florets .
½ cup chopped red capsicum.
3 cloves garlic, crushed.
Salt to taste.
½ cup cashew nuts .
Chopped coriander greens .

Place the corn flour in a small bowl, add a little water and quench. Add the oyster sauce, sherry, sesame oil, and ginger and top up with water to a capacity of 1 cup. Mix well together and set aside. Heat the oil in a wok or sauté pan over a hot flame. Stir fry the meat until beginning to brown then remove from the pan and set aside. Add the broccoli florets, garlic and capsicum and stir fry for 1 or 2 minute until the garlic begins to turn golden.
Return the meat to the pan, add salt to taste and add the oyster sauce mix. Bring to the boil, reduce heat and simmer, stirring frequently, for 5-6 minutes or until the meat is cooked right through. Stir in the cashew nuts, simmer for another minute or two and serve over rice or noodles, garnished with the coriander.

Serves: 2.

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