Pork, sugar pea and cashew Thai salad recipe

50ml groundnut oil 400g pork loin, sliced thinly 1 small onion, roughly chopped spring onion tops, chopped 200g sugar peas/mangetout 1 large red chilli, de-seeded and finely chopped 75g unsalted cashews juice of 2 limes 50ml soy sauce 1tbsp fish sauce 1tbsp soft light brown sugar pepper

Combine the lime juice, soy sauce, fish sauce and soft light brown sugar in a small mixing bowl, whisking until the sugar has dissolved. Add the sliced pork to the marinade, cover and chill for 30 minutes. When ready to cook, heat the groundnut oil in a large work over a high heat until hot. Drain the pork from the marinade then stir-fry in the oil for 3-4 minutes. Add the sugar peas/mangetout, chilli, onion, spring onion and cashews and stir-fry for a further 2 minutes. Season to taste with pepper then spoon into serving bowls. Serve immediately.

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