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Chinese Plum Pork And Cashew Stir-Fry

Chinese Plum Pork And Cashew Stir-Fry

Ingredients for One

  1. 150 grams free range pork strips
  2. 1 tbsp plum sauce
  3. 1 tbsp roasted cashew nuts
  4. 0.5 tsp Chinese five spice
  5. 0.5 cups jasmine rice
  6. 1 green spring onions
  7. 1 tbsp roasted capsicum strips
  8. 0.25 bunches baby bok choy
  9. extra virgin olive oil - PANTRY ITEM
  10. soy sauce - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork strips
  2. 2 tbsp plum sauce
  3. 2 tbsp roasted cashew nuts
  4. 1 tsp Chinese five spice
  5. 1 cups jasmine rice
  6. 1 green spring onions
  7. 2 tbsp roasted capsicum strips
  8. 0.5 bunches baby bok choy
  9. extra virgin olive oil - PANTRY ITEM
  10. soy sauce - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork strips
  2. 4 tbsp plum sauce
  3. 4 tbsp roasted cashew nuts
  4. 2 tsp Chinese five spice
  5. 2 cups jasmine rice
  6. 2 green spring onions
  7. 4 tbsp roasted capsicum strips
  8. 1 bunches baby bok choy
  9. extra virgin olive oil - PANTRY ITEM
  10. soy sauce - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork strips
  2. 6 tbsp plum sauce
  3. 6 tbsp roasted cashew nuts
  4. 3 tsp Chinese five spice
  5. 3 cups jasmine rice
  6. 3 green spring onions
  7. 6 tbsp roasted capsicum strips
  8. 1.5 bunches baby bok choy
  9. extra virgin olive oil - PANTRY ITEM
  10. soy sauce - PANTRY ITEM

Prep:

  1. wash and diagonally slice green spring onions
  2. wash and trim bok choy

Method:

  1. 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.
  2. Toss pork with oil (1 tbsp/person), salt, pepper and spice in a bowl.
  3. Heat a large non-stick wok over a medium to high heat with oil (1 tbsp/person). 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.
  4. In the same wok, add a splash of olive oil if needed. Add whites of spring onions (reserving the green to garnish), bok choy, capsicum and plum sauce to the wok. Season with a pinch of salt and pepper. Stir-fry until vegetables are almost tender. Return pork to wok along with any resting juices. Stir-fry until hot.
  5. Sprinkle with nuts and spring onion. Serve with rice. Season with a little soy sauce if needed.
  6. wash and chop parsley
  7. cut lemon into wedges
  8. preheat the oven to 200°C (180°C fan-forced)
  9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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