A spicy stir-fry pork dish, with the added crunchy texture of water chestnuts and cashew nuts, that can be made quickly for a tasty lunch or supper. Heat a large wok and add the oils. When they begin to smoke slightly, add the onion, garlic, ginger and chilli. Stir-fry for 1 minute, then add the pork mince. Cook for 3 minutes until the meat is browned. Add the carrot, mushrooms and water chestnuts, if using, and cook for 2 more minutes. Pour in the soy sauce, oyster sauce and rice wine vinegar, cook for a further 2 minutes or until some liquid evaporates. Remove from the heat and add the chopped coriander. Place the gem leaves on a serving plate and top with the pork mix. Sprinkle over the toasted cashew nuts and serve with lime wedges on the side.
