I can’t say enough about how good this recipe is. It is so quick and easy too. I’m mad about this one and can’t wait to make it again! I used sesame oil to do the pork in which I thought worked really well, so feel free to substitute, otherwise olive oil works perfectly too! Also be sure to slice the pork thinly as it will then be very tender when cooked!
1 large pork fillet (about 500g)
2 tbsp olive oil
1 small red pepper, cored and sliced thinly
3 spring onions, sliced
2 fat cloves of garlic, finely chopped
1 tbsp chopped fresh root ginger
100g unsalted cashew nuts
Grated zest and juice of two limes
5 tbsp naturally brewed soy sauce (eg Kikkoman)
2 tsp balsamic vinegar
1 tbsp chopped fresh coriander
1 tbsp chopped fresh basil
Freshly ground black pepper
– Trim the fillet and slice into thin rounds. Heat a large non stick wok until you can feel a steady heat rising , then add 1 tbsp of the oil. Quickly stir-fry the pork pieces until nicely browned but still red inside. About 2 minutes.
– Remove the meat with a slotted spoon and add the remaining oil. Stir fry the peppers, onions, garlic and ginger for about 2 minutes.
– Toss in the cashews and heat through, the add the lime zest, juice, soy sauce and vinegar. Bring to simmering point, the return the meat to the wok and toss in the herbs. Let the pork sit in the mixture until the meat has just cooked. This will only take a few minutes as it would have continued to cook while it has been resting.
– Serve straight away with lovely jasmin rice or egg noodles.
Recipe by Gordon Ramsay