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Classic Chinese pork stir-fry with jasmine rice & cashews recipe

Classic Chinese pork stir-fry with jasmine rice & cashews

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Medium bowl
  • 1 Large frypan or wok

Ingredients

Rice

  • 1 cup jasmine rice

Sauce

  • 2 tbsp cornflour
  • 2 tsp soy sauce or gluten-free tamari sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tsp honey
  • 2 tbsp sweet chilli sauce

Prep ingredients

  • 2 cloves garlic
  • 1 brown onion
  • 1 carrot
  • 1 red capsicum
  • 2 baby bok choy or 1 broccoli
  • 200 g mushrooms or 1 zucchini
  • 600 g pork steak or chicken breast, boneless, skinless

Cook pork

  • 1 tbsp olive oil

Cook veggies

  • 1 tbsp olive oil

To serve

  • ¼ cup cashews optional

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 310ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium-low and cover. Simmer for 12 minutes or until all the water is absorbed. Fluff rice with a fork.

Make sauce

  • In a medium-sized bowl combine 2 tbsp cornflour, 2 tsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 2 tsp honey, 2 tbsp sweet chilli sauce and 60 ml or ¼ cup of water.

Prep ingredients

  • Peel and mince 2 cloves garlic .Peel and thinly slice 1 brown onion. Peel and slice the 1 carrot lengthways and then thinly slice. Thinly slice 1 red capsicum and 200 g mushrooms. Slice 2 baby bok choy into chunks. Trim any fat and very thinly slice 600 g pork steak.

Cook pork

  • Heat 1 tbsp olive oil in a large frypan on very high heat. When the pan is very hot add the pork and cook for 2 minutes, until golden and just cooked through. Set aside on a plate and reserve the pan on heat.

Cook veggies

  • Heat 1 tbsp olive oil in the reserved pan on high heat. Add the garlic and onion and cook for 1-2 minutes. Then add the carrot, capsicum and mushrooms and stir-fry for 2-3 minutes. Add the pork and any resting juices, the sauce and baby bok choy to the pan and cook for 1-2 minutes until combined and heated through.

To serve

  • Divide the rice between plates, top with the classic Chinese pork stir-fry and sprinkle over ¼ cup cashews.

Nutrition

Calories: 605kcal | Carbohydrates: 66g | Protein: 38g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 953mg | Potassium: 989mg | Fiber: 4g | Sugar: 13g | Calcium: 133mg | Iron: 4mg