Pork Stir-Fry with Oyster Sauce, Tomatoes and Cashew Nuts
Photography Manja Wachsmuth.
Stir-fries are one of the quickest dinners to put on the table. The key is to have all the prep done before a single ingredient hits the pan and to keep the wok or sauté pan very hot throughout every step.
Serves: 4
INGREDIENTS
500 grams pork fillet
2 teaspoons cornflour
1 teaspoon vegetable oil
sea salt and freshly ground pepper
Sauce
¼ cup soy sauce
2 teaspoons cornflour
¼ cup mirin
¼ cup rice wine vinegar
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 teaspoon sugar
2 cloves garlic, crushed
To cook
2 tablespoons vegetable oil
1 large red onion, thinly sliced
2 medium ripe tomatoes, roughly chopped
½ cup roasted cashew nuts, roughly chopped
2 tablespoons chopped coriander
To serve
hot cooked rice
small handful coriander
micro salad leaves, optional
METHOD
Trim the pork of any sinew and slice very thinly. Place on a large plate and sprinkle over the cornflour then the oil. Season well then toss together. Set aside.
Sauce: Combine 1 tablespoon of the soy and the cornflour in a bowl until smooth then stir in the remaining soy and all the remaining ingredients.
To cook: Heat half the oil in a wok or large sauté pan until very hot. Add a third of the pork in a single layer and cook for 1 minute over a high heat turning half way through. Remove to a plate and cover to keep warm. Repeat with the remaining oil and pork, adding to the plate as cooked. Don’t let the base of the wok or pan catch and burn.
Add the onion and a splash of water if needed and cook for 2 minutes. Give the sauce a stir then tip into the wok and let it bubble up and simmer for 2 minutes. Stir in the tomatoes, cook for 1 minute then tip in the pork with any meat juices, the cashew nuts and coriander.
To serve: Divide the pork and rice between bowls and top with coriander and salad leaves if using.
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