Bookmark Recipe

Pork, Broccoli and Mushroom Stir-fry with Cashew Nuts

Name: Pork, Broccoli and Mushroom Stir-fry with Cashew Nuts
Cook time: 30 min
Yield: 4
Ingredients: 1 large pork fillet cut into 5cm strips; 200g thin/medium egg noodles, cooked according to the packet instructions; 2 tablesp. rapeseed or olive oil; 1 large onion, peeled and thinly sliced; 1 red chilli, deseeded and chopped; 2 cloves garlic, peeled and crushed; 2½cm piece of ginger, peeled and finely grated; 200g mushrooms, sliced; 1 head broccoli, approx. 200g, cut into florets, stem halved lengthways and thinly sliced; Salt and freshly ground black pepper; 4 tablesp. oyster sauce; 1 tablesp. soy sauce; 75g unsalted cashew nuts, toasted and roughly chopped; 2 handfuls of coriander leaves, roughly chopped

This combination of vegetables work well but you could swap in your favourites.

4 people

30 min

Nutrition per serving

kcal

548kcal
protein

40g
total fat

23g
saturates

4g
iron

4.5mg
carbs

48g

Ingredients

1 large pork fillet cut into 5cm strips
200g thin/medium egg noodles, cooked according to the packet instructions
2 tablesp. rapeseed or olive oil
1 large onion, peeled and thinly sliced
1 red chilli, deseeded and chopped
2 cloves garlic, peeled and crushed
2½cm piece of ginger, peeled and finely grated
200g mushrooms, sliced
1 head broccoli, approx. 200g, cut into florets, stem halved lengthways and thinly sliced
Salt and freshly ground black pepper
4 tablesp. oyster sauce
1 tablesp. soy sauce
75g unsalted cashew nuts, toasted and roughly chopped
2 handfuls of coriander leaves, roughly chopped

Main

1 large pork fillet cut into 5cm strips
200g thin/medium egg noodles, cooked according to the packet instructions
2 tablesp. rapeseed or olive oil
1 large onion, peeled and thinly sliced
1 red chilli, deseeded and chopped
2 cloves garlic, peeled and crushed
2½cm piece of ginger, peeled and finely grated
200g mushrooms, sliced
1 head broccoli, approx. 200g, cut into florets, stem halved lengthways and thinly sliced
Salt and freshly ground black pepper
4 tablesp. oyster sauce
1 tablesp. soy sauce
75g unsalted cashew nuts, toasted and roughly chopped
2 handfuls of coriander leaves, roughly chopped

To cook the vegetables: Heat a little oil in a wok or large frying pan over high heat. Add the onion and stir-fry for 3-4 minutes.

Then add the chilli, garlic, ginger, mushrooms and broccoli and continue to stir-fry for another 5-6 minutes or until broccoli is tender. Transfer to a dish while you cook the pork.

To cook the pork: Heat a little more oil in the wok over a high heat. Season the pork with salt and black pepper then add half the pork into the wok and stir-fry for 3-4 minutes until golden. Remove to the dish with the vegetables.

Add a little more oil to the wok and stir-fry the remainder of the pork. Add the pork and vegetables back into the wok along with the oyster sauce, soy sauce, 3-4 tablespoons of water and the cashew nuts. Stir well to combine and heat through. Taste and season if necessary.

To serve: Divide noodles and stir-fry among four serving bowls. Garnish with the coriander and serve immediately.

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To cook the vegetables: Heat a little oil in a wok or large frying pan over high heat. Add the onion and stir-fry for 3-4 minutes.

Then add the chilli, garlic, ginger, mushrooms and broccoli and continue to stir-fry for another 5-6 minutes or until broccoli is tender. Transfer to a dish while you cook the pork.

To serve: Divide noodles and stir-fry among four serving bowls. Garnish with the coriander and serve immediately.