Food & Wine
Blackbean pork stir fry with cashew nuts
We all love a bit of Chinese takeaway, but did you know making it at home can be even easier? This simple, delicious recipe is so good, you’ll be throwing away those takeout menus the second you’re done!
Serves: 4
Ingredients:
- 600 g pork stir fry strips
- 2 tbsp. oil
- 200 ml black bean sauce
- 1 bunch broccolini
- 100 g snap peas
- 1 bunch baby buk choy, sliced
- 4 spring onions, sliced
- 50 g roasted cashew nuts
- Steamed rice to serve
Method:
- Heat 1 tablespoon of oil in a large non-stick work and brown pork stirfry strips over a high heat a few at a time. Remove and keep warm.
- Heat the remaining oil over a high heat and stir the prepared vegetables for 2-3 minutes, remove and set aside.
- Return the pork strips to the wok and stir through the black bean sauce. Bring to the boil stirring; add the vegetable and stirfry for 2 minutes.
- Serve hot garnished with cashew nuts and steamed rice.
Notes: black bean sauce may be replaced with your favourite Asian sauce e.g. satay, oyster or Hoisin.
Recipe courtesy of Australian Pork.
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Related links:
Chinese beef and noodle stir-fry