CASHEW & PORK STIR-FRY

Ingredients

6 teaspoons cornflour                     4teaspoons soy sauce

1 cup chicken stock                       3 teaspoons canola oil

500g  lean pork fillet, cut into 5 mm strips     2  cloves garlic, crushed

1 medium brown onion, cut into 8 wedges     3 cups broccoli florets

1 medium red capsicum, cut into 1 cm squares  or 1 cup

1/4 cup cashews or peanuts (optional)      2 cups hot cooked rice

Procedure

In a small bowl, blend cornflour smoothly with soy sauce.  Stir in stock and set aside.

Heat a wok or large non-stick frying panover a high heat, add oil and heat for 30 seconds.  Add pork and stir-fry for 5 minutes, until cooked through and no longer pink.  Place on a paper towel on a plate.

Add garlic and onion to wok, cook, stirring constantly, for 2 minutes.  Add broccoli and capsicum, cook, stirring constantly, for 2 minutes, until tender-crisp.

Add pork and soy sauce mixture to wok.   Cook, stirring constantly, until the mixture boils and thickens, and the pork is heated through.  Stir in cashews, heat for 1 minute.  Place rice onto individual warmed dinner plates, spoon pork mixture over rice,  serve immediately.

Serving Information

• Serves: 6
• Fat: g
• Calories: