• Chinese Plum Pork And Cashew Stir-Fry
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Chinese Plum Pork And Cashew Stir-Fry

Chinese Plum Pork And Cashew Stir-Fry

  1. 0 tbsp Soy Sauce - PANTRY ITEM
  2. 1 tbsp Roasted Cashew Nuts
  3. 1 Each Red Capsicum
  4. 1 tbsp Plum Sauce
  5. 1 cup Jasmine Rice
  6. 1 Each Green Spring Onions
  7. 150 g Free Range Pork Strips
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Chinese Five Spice
  10. 0 Bunch Baby Bok Choy
  1. 0 tbsp Soy Sauce - PANTRY ITEM
  2. 2 tbsp Roasted Cashew Nuts
  3. 1 Each Red Capsicum
  4. 2 tbsp Plum Sauce
  5. 1 cup Jasmine Rice
  6. 1 Each Green Spring Onions
  7. 300 g Free Range Pork Strips
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Chinese Five Spice
  10. 1 Bunch Baby Bok Choy
  1. 0 tbsp Soy Sauce - PANTRY ITEM
  2. 3 tbsp Roasted Cashew Nuts
  3. 2 Each Red Capsicum
  4. 3 tbsp Plum Sauce
  5. 2 cup Jasmine Rice
  6. 2 Each Green Spring Onions
  7. 450 g Free Range Pork Strips
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Chinese Five Spice
  10. 1 Bunch Baby Bok Choy
  1. 0 tbsp Soy Sauce - PANTRY ITEM
  2. 4 tbsp Roasted Cashew Nuts
  3. 2 Each Red Capsicum
  4. 4 tbsp Plum Sauce
  5. 2 cup Jasmine Rice
  6. 2 Each Green Spring Onions
  7. 600 g Free Range Pork Strips
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Chinese Five Spice
  10. 1 Bunch Baby Bok Choy
  1. 0 tbsp Soy Sauce - PANTRY ITEM
  2. 6 tbsp Roasted Cashew Nuts
  3. 3 Each Red Capsicum
  4. 6 tbsp Plum Sauce
  5. 3 cup Jasmine Rice
  6. 3 Each Green Spring Onions
  7. 900 g Free Range Pork Strips
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 tsp Chinese Five Spice
  10. 2 Bunch Baby Bok Choy

Prep:

  1. Wash and thinly slice red capsicum.
  2. Wash and diagonally slice green spring onions.
  3. Wash and trim bok choy.

Method:

  1. Sprinkle with nuts and spring onion. Serve with rice. Season with a little soy sauce if needed.
  2. Heat a large non-stick wok over a medium to high heat. Add pork and stir fry for about 2 to 3 minutes, or until lightly browned and just cooked. Transfer to a bowl. Cover to keep warm.
  3. Toss pork with oil and spice in a large bowl.
  4. Add whites of spring onions (reserving the green to garnish), bok choy, capsicum and plum sauce to the wok. Stir-fry until vegetables are almost tender. Return pork to wok along with any resting juices. Stir-fry until hot.
  5. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
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