Stir-fried pork, rice and cashews
Photo by Tam West
This weeknight stir-fry is also great garnished with pickled ginger.
|1 Tbsp||Orange juice|
|1 Tbsp||Soy sauce|
|1 clove||Garlic, crushed|
|2 cm||Ginger, finely grated|
|1 tsp||Chilli oil|
|400 g||Pork schnitzels, thinly sliced|
|2 Tbsp||Vegetable oil|
|4 cups||Long grain rice, cooked, about 1½ cups raw|
|2 cups||Spinach, finely sliced|
|½ cup||Cashew nuts, toasted|
|2||Spring onions, diagonally sliced|
- Combine orange juice, soy sauce, cornflour, garlic, ginger, sugar and chilli oil in a plastic bag. Add the pork and move meat around so it is evenly coated. Refrigerate for at least 30 minutes.
- Heat 1 Tbsp of the oil in a wok or heavy-based saucepan on high. Stir-fry meat until cooked, about 2-3 minutes. Remove to a plate.
- Wipe wok clean. Add remaining oil to the wok. Add rice and stir-fry for 2 minutes, until all the grains are separated.
- Add spinach, meat, nuts and spring onions and cook long enough to heat through. Serve immediately.
Watch this video to learn how to cook perfect white rice.