500g pork stir-fry strips
3 tablespoons peanut oil
75g roasted cashew nuts
2 cloves garlic, crushed
1 onion, diced
1/2 each green, red and yellow capsicums, diced
10 snow peas, halved
2 tablespoons fish sauce to taste
2 tablespoons oyster sauce
1/2 tablespoon brown sugar to taste
2 teaspoons cornflour
1/2 cup (125 ml), approx chicken stock, salt reduced
1. Gather all equipment and prepared ingredients. Wash and steam rice. Mix all sauce ingredients together. Stir-fry cashew nuts until golden and set aside.
2. Heat wok or fry pan until hot. Add a drizzle of oil, stir-fry garlic until fragrant. Stir-fry pork in 1-2 batches for about a minute and remove.
3. Add a little more oil, stir-fry onions and vegetables for 30 seconds until hot, but still crisp. Return pork.
4. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste, sprinkle with cashews nuts and serve with steamed rice.