Pork with Mushrooms and Cashews.

I had intended to make something else, but when I realised that I had some button mushrooms left over from Saturday night, I thought that I should use them somehow, so I made what turned out to be this instead. This is real fusion cooking, using all sorts of traditional ingredients and techniques from various different places to create something new.

Ingredients.

½ tsp ground fenugreek.

½ tsp turmeric.

Dash cayenne.

Salt to taste.

12 button mushrooms, sliced.

3 cloves garlic, crushed.

1 25mm lump ginger, chopped.

1/3 cup cashews.

2 tblsp dark soy sauce.

2 tsp fish sauce.

1 tblsp cornflour.

2 tblsp cooking oil.

200g lean pork, thinly sliced.

2 cups diced green vegetables.

Method.

Mix the spices and the salt together in a small bowl and set aside. Place the mushrooms, garlic, ginger and cashews in a bowl and set aside. Mix together the soy, fish sauce, cornflour and enough water to top up to one good cup and set aside.

Heat the oil in a sauté pan over a hot flame and brown the meat all over. Add the spice mix and stir well to ensure that the meat is evenly covered. Cook for another 2-3 minutes or until the meat is cooked right through. Add a little water if the mixture becomes too dry. Add the mushroom mixture and stir fry until well covered with the spice mix.

Add the vegetables and stir through, ensuring that all ingredients as well mixed. Cook for 3-54 minutes, stirring frequently, then add the soy mixture. Still through and bring to the boil. Reduce the heat and simmer for another 2-3 minutes then serve over rice or noodles.

Serves: 2.

 

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