Pork Stir-fry with Oys­ter Sauce, Toma­toes and Cashew Nuts

Dish - Everyday Dish - - Mains -

Stir-fries are one of the quick­est din­ners to put on the ta­ble. The key is to have all the prep done be­fore a sin­gle in­gre­di­ent hits the pan and to keep the wok or sauté pan very hot through­out every step.

Don’t let the base of the wok or pan catch and burn.

Trim the pork of any sinew and slice very thinly. Place on a large plate and sprin­kle over the corn­flour then the oil. Sea­son well then toss to­gether. Set aside.

Sauce: Com­bine 1 ta­ble­spoon of the soy and the corn­flour in a bowl un­til smooth then stir in the re­main­ing soy and all the re­main­ing in­gre­di­ents.

To cook: Heat half the oil in a wok or large sauté pan un­til very hot. Add a third of the pork in a sin­gle layer and cook for 1 minute over a high heat turn­ing half­way through. Re­move to a plate and cover to keep warm. Re­peat with the re­main­ing oil and pork, adding to the plate as cooked.

Add the onion and a splash of water if needed and cook for 2 min­utes. Give the sauce a stir then tip into the wok and let it bub­ble up and sim­mer for 2 min­utes. Stir in the toma­toes, cook for 1 minute then tip in the pork with any meat juices, the cashew nuts and co­rian­der.

To serve: Di­vide the pork and rice be­tween bowls and top with co­rian­der and salad leaves if us­ing. Serves 4

Mirin: see Glos­sary page 138

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