Tender Stir Fried Pork with Cashew Nuts and Black Bean Sauce

Nutrition per serving

Calories544 kcal
Protein42.2 g
Carbs53.2 g
Fats17.1 g
Saturated Fat2.1 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.4 g
Sugars4.6 g
Fiber3.7 g
Sodium317 mg

Ingredients

Garlic
Basmati Rice
Ginger
Green Bell Pepper (capsicum)
Carrot
Green Onions/Spring Onions or Scallions (including tops and bulb)
Cashew Nuts
Cornstarch (Corn flour)
Pork Tenderloin (fillet)
Black Bean Sauce
Olive Oil
Preparations
1. Thinly slice the pork into ½ cm slices.

2. Peel/finely chop the garlic and ginger.

3. Core and slice the pepper into 1/2cm strips.

4. Finely slice the spring onion into ½ cm rounds. Separate the white part from the green.

5. Peel/slice the carrot into ½ cm strips.

Cooking instructions
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).

2. Place the cashew nuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Transfer to a bowl and set aside.

3. Add a tsp of olive oil to the same pan over medium-high heat, add the pork and cook for a minute on each side until browned. Transfer to a plate and set aside.

4. Add ½ a tsp of olive oil to the same pan with the garlic, ginger and the white part of the spring onion and cook for 30 seconds before adding the chopped peppers, carrots and continue to cook for 2 minutes.

5. Return the pork to the pan with the black bean sauce and 2 tbsp of water. Stir to combine and cook for a final minute.

6. Serve in a bowl on top of the rice with the cashew nuts and the green part of the spring onion sprinkled over the top.