This sichuan pork stir fry combines really well with the toasted cashews and mild chilli heat in this quick-to-prepare dinner dish. Stir fry is a fantastic way to get your 5-a-day as you can really throw in anything you want. It’s an extreamly quick and easy meal to make so perfect for the mid-week rush or a last minute raid the pantry choice.
- 450g (1lb) pork, cubed
- 1 whole dried chilli, crushed
- 3 garlic cloves, sliced
- 1 bunch spring onions, white and green part separated, sliced
- 5tbsp soy sauce
- Handful cashew nuts, toasted
Heat a wok or large frying pan. When really hot, add 1tbsp oil and the pork and stir-fry until browned. Remove from the pan and keep warm.
Add the chilli, garlic and white part of spring onions to the wok and stir-fry for 3 mins until seared.
Return the pork to the wok with the soy sauce, cashews and green part of spring onions. Heat through for 30 secs.
Serve immediately with plain white rice.
Top tip for making Sichuan pork stir-fry
Dry-roast the cashews in a pan, or use roasted salted cashews - but rinse off the salt first.