Tender Stir-Fried Pork with Cashew Nuts and Black Bean Sauce

Serves 2 very hungry people

Preparation time  15 min

Cooking time  about 20 min

Syns per serving

Original  ??

Green  ??

• 225 g Pork Fillet
• 1 tbsp Cornflour
• 1 cup  Basmati Rice
• 1-2 garlic garlic clove  
• 1 tbsp  Ginger
• 1 Green Pepper
• 1 Carrot
• 1 tbsp Cashew Nuts 
• 1 tbsp  Sesame Oil  
• 1 tbsp Black Bean Sauce
• Fry light spraying or cocount oil 
• pinch of Himalayan salt
• 1 tsp black or cayenne  pepper 

1.Very thinly slice the pork  widthways into ½cm slices and toss them in the cornflour with a

pinch of salt and a few grinds of black pepper.

2. Boil 350ml of water (exactly) with ¼ tsp of salt. Once the water comes to a boil turn the heat to
the lowest setting. Add the rice and place a tight lid on the pan. Leave on the lowest heat for 10
mins, then remove from the heat for 10 mins. Don’t peek under the lid for 20 mins or the rice won’t be perfect!

3. Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon
and then finely chop it. Remove the core from the green pepper  and slice it lengthways into ½cm
slices. Peel and chop the carrot into ½cm sticks (thinner if your knife skills allow!). Finally, chop
the spring onion widthways into really thin discs then separate the white and green parts.

4.Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan.

 5.Once the nuts are removed  add 2 tsp of cooking oil (not the sesame oil yet) into the pan and
once it’s really hot carefully lay in your pork. Cook it for a minute on each side then remove. Cook
in two batches if necessary as overcrowding the pan will stew the meat rather than browning it.

 6.Add the sesame oil into the pan together with the whites of the spring onion, garlic and ginger.
Cook for 30 seconds then add the pepper and carrot strips. Cook for another 4 mins before adding back in the pork

7.Add the black bean sauce together with 4 tbsp of water and toss everything together for a
minute, before serving it with your rice, a sprinkle of cashews and the greens of the spring onion

Really delicious but salty , beacuse of black bean sauce. Portions are very large.

Recepie comes from www.hellofresh.co.uk