Pork, cashew and pumpkin stir-fry
(Serve with steamed rice for a delicious fast meal!) 25 minutes.
- 3 Tbsp vegetable oil
- 1/2 cup cashews
- 2lbs pork loin fillet
- 1 squash, cubed
- 1 Tbsp fresh ginger
- 1/4 cup chicken stock
- 1 Tbsp soy sauce
- 1/2 tsp cornstarch
- 2 cups bok choy
- 1-2 Tbsp cilantro leaves
Heat wok (or regular pan) over high heat, add 1 tablespoon of the oil and swirl to coat the wok. Stirfry the cashews for 1-2 minutes (until browned), remove and place on paper towel.
Slice the pork thinly across the grain.
Reheat the wok adding a little extra oil and swirling to coat. Stir-fry the pork in batches for five minutes, or until lightly browned. Add 1 tablespoon of oil and stir fry the pumpkin and ginger for three minutes (until lightly browned). Add the stock, and soy sauce and simmer for three minutes, or until the pumpkin is tender.
Blend the corn flour with 1 teaspoon of water, add to the wok and stir until the mixture thickens. Return the pork and cashews to the wok, add the bok choy and cilantro. Stir until the greens have just wilted.
Serve over steamed rice, and enjoy!