This is a very easy basic stir fry recipe that can so easily be adapted for cooking any meat and vegetables together. This recipe uses pork fillet, mushrooms, carrots and mangetouts but you can add any vegetables you might have in the fridge. Serve with rice or noodles for a delicious midweek stir fry
- 225g pork fillet, cut into thin slices about 4cm x 2.5cm
- 2 tbsp light soy sauce
- 1 tsp light brown sugar
- 1 tsp Worcester saucer
- 4 tbsp vegetable oil
- 115g mangetouts, topped and tailed
- 115g broccoli florets
- 115g mushrooms, sliced
- 1 carrot, cut into 4cm x 2.5cm pieces
- 2 spring onions, cut into pieces
- 100g unsalted cashew nuts
- 1 tsp salt
- Few drops of sesame oil
Put the pork into a bowl and add 1 tablespoon of the soy sauce, sugar and Worcester sauce. Mix well and leave to marinate for a few minutes.
Heat the oil in a preheated wok, frying or sauté pan and stir fry the pork slices for 2 – 3 minutes or until the colour changes. Remove the pork with a slotted spoon and keep warm.
Stir fry the mangetouts, broccoli, mushrooms, carrot, spring onion and cashew nuts for about 2 minutes. Add the salt and pork and stir in well.
Add a little water if necessary, continue to stir for another minute or two, then add the remaining soy sauce. Sprinkle with the sesame oil and serve.
Top tip for making Stir-fry pork with cashews
If you like a slightly thicker sauce blend 1 teaspoon of cornflour with 2 teaspoons of water and stir into the pan with the pork – stir until thickened.