Coronavirus:Please Note that we are still open business as usual


Pork with five-spice and cashews

12 September 2012


  • 2 lean pork steaks, cut into strips
  • 2 tsp Chinese five-spice
  • groundnut oil
  • 1 red chilli sliced
  • 1/2 a bunch of spring onion, chopped
  • 1 yellow pepper, cut into large chunks
  • 150g of crunchy veg such as baby corn, mangetout or sugarsnaps
  • 65g pack of Natures table whole cashews, toasted
  • soy sauce and sesame oil to serve
  1. Toss the pork in the five-spice and season with salt & pepper.
  2. Add 2 tbsp oil to a very hot wok. Tip in the pork nad cook, stirring for 2-3 minutes.
  3. Add the chilli, half the spring onion, pepper and veg. Stir fry for a minute then add a splash of water and cook for 2 minutes  until the veg is just tender.
  4. Stir in the cashew nuts with 1-2 tbsp of soy sauce and a drizzle of sesame oil.
  5. Scatter with the remaining spring onions to serve with rice

PER SERVING 539 kcal, protein 42.7g, carbs 15,5g, fat 34.5g, sat fat 6.9g, fibre 4.6g, salt 2.53g

Posted: 12/09/2012 10:16:54 by

nature's table strapline

Free JavaScript fromĀ 
Rainbow Arch