Prep 20 mins
Cook 10 mins
A simple and light tasting stir fry.
- 2 tablespoons vegetable oil
- 100 g unsalted cashews
- 1 small fresh red chile, deseeded and chopped
- 2 garlic cloves, crushed
- 600 g pork fillets, thinly sliced
- 1 bunch of chinese greens, trimmed and roughly sliced
- lime, juice and zest of
- 1 tablespoon soy sauce
- 1 papaya, sliced
- brown rice, to serve
- Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
- Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
- Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
- Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
- Return the cashews to the wok and toss to mix.
HOLY COW !!! This was enough for a 4 serving dinner. The flavors were outstanding. A nice change to dinner. Truly enjoyed. Something to make again in the future. I did marinade the pork, as it was truly a gem. Tagged in Holiday Tag..
Tried it with diced pork fillet, added pineapple juice instead of lime I too will probably marinate the pork, I also used beansprouts bamboo shoots, water chestnuts, carrot, white onion and small amount of green cabbage stir fried in oyster sauce. Then placed the pork and papaya on top. First time Dave has had papaya! Lovely....
Truly outstanding! The papaya, lime and chili pepper flavors blend beautifully. A full recipe will feed 6 people if you use enough Chinese greens and serve with rice or noodles. I didn't follow the instructions of only heating for a minute in Step#4 and the pork was overcooked;next time I know one minute is fine! I'll probably marinate the pork next time. Thanks Marra!