Stir-fry is an easy and quick dinner option for weekdays. This is one dish that most people love eating. It is the perfect dish for working mothers, since you can make a wholesome meal in minutes. A vegetable stir-fry is a good way to use up all the vegetables in your fridge and you can stretch meat to feed a large crowd.
This pork and vegetable stir-fry is crunchy and light. Just make sure that you do not overcook the vegetables. You can replace the vegetables that I used with a variety of alternative vegetables, such as carrots, baby corn, baby marrows or any other vegetables that you have available.
The cashew nuts add wonderful flavour and crunch to the dish. This is a dish that your whole family will enjoy!
- 600g pork fillet, cut into strips
- 60ml soya sauce
- 45ml lemon juice
- 10ml minced fresh ginger
- 2 garlic cloves, minced
- 15ml soft brown sugar
- 30ml olive oil
- 6 spring onions, sliced
- 250g large brown mushrooms, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 100g mangetout
- 60ml chopped fresh coriander leaves
- Salt and black pepper
- 1000g roasted cashew nuts
- Place the pork fillet slices in a marinade dish. Mix the soya sauce, lemon juice, ginger, garlic and brown sugar together and pour over the pork. Marinade for 15 minutes.
- Heat the olive oil in a large pan and stir-fry the meat quickly until brown. Remove from the pan and set aside.
- In the same pan stir fry the spring onions, mushrooms and peppers for 4 to 5 minutes.
- Return the meat to the pan with the mangetout and coriander. Season with salt and black pepper and cook for another minute or 2.
- Add the cashew nuts and serve with pasta or rice.