Quick stir-fried pork with peppers, carrots & cashews

This is one of those dishes I make when I have bits of vegetables left in the fridge, a few peppers about to wilt, a carrot, bits of ginger, fresh chillis etc. It can take anything that is crunchy after stir-frying and the meat can be beef or pork. I use Ken Hom’s marinade from Chinese Cookery, which I don’t think would work that well with chicken.

Tonight I used what was in the fridge:
1 yellow pepper chopped into square chunks
1 small carrot roll cut
2 fresh red chilli finely chopped
1 1/2 inch fresh ginger finely chopped
1 large pork steak cut into strips
1 small onion sliced lengthways
1 clove garlic finelly chopped
handful of cashew nuts ideally roasted or dry-fried beforehand
(other ingredients I could have used from my cupboard – canned water chesnuts or bamboo shoots)

1 tsp cornflour
2 tsp Shaoxing wine
2 tsp soya sauce
1 tsp sesame oil
1/2 tsp salt

Cut the meat in narrow strips 1 1/2 inch long, mix well with the marinade and set aside in the fridge for at least 30 minutes. Heat groundnut oil in a wok until smokes and flash fry chilli, garlic and ginger for a minute. Add meat and continue to fry it on high, for about 2-3 minutes or until you can’t see any raw or pink bits. Add the chopped vegetables and cook for another 2 minutes or longer – reaching the fine line between the meat being done and the vegetables still being crispy. If things look a bit dry, I add several squirts of catsup, the asian brown variety – I bought mine at local M&S and it’s called Kecap Manis (can’t find it anywhere online).

I normally serve this with basmati rice (Waitrose aromatic), adding turmeric to the boiling water for colour. I find jasmine tea to be the best drink accompanying chinese food in general.

2 thoughts on “Quick stir-fried pork with peppers, carrots & cashews

  1. I’ve been trying to get a good “hoi sin” pork effect at home for a while now, and try as I might, could not get it right using a wok. Too hot and the garlic/chillies etc burn before the meat is done; not hot enough (or too much meat at once) and the meat “stews” instead of frying. This time, I tried something else and it worked well:

    Pre-heat oven to Gas 6 or 7; lightly oil an oven tray.

    Boneless pork steaks, cut into chunks (1/2 inch by 1/2/ inch by 3/4… ish) and marinated in thick hoi sin (or Kecap Manis would work too, or Levi Root’s Reggae Reggae Sauce…), with a dessert spoon each of minced ginger and shallot.

    Spread the pork chunks out in a single layer on the oven tray and place on a high shelf in the oven. Keep an eye on them while you are stir-frying the vegetables, and remove when the marinade and shallots have caramelised nicely.

    Added bonus: you don’t have to stir-fry the meat, which is usually the spitty, messy part… :^)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s