SPICY PORK AND CASHEW STIR FRY

SPICY PORK AND CASHEW STIR FRY image

Yield 2 people

Number Of Ingredients 11

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400 grams pork fillet or tenderloin (1 whole tenderloin is about the right weight)
4 spring onions or shallots, finely sliced
4 small hot red chillies, deseeded and finely chopped
3-4 cloves of garlic, finely chopped (3 large or 4 small cloves)
1 thumb sized knob of ginger, peeled and finely chopped
90 grams cashews (or peanuts), chopped or bashed into small pieces
The juice and zest of 3 limes
2 tablespoons nam pla (Thai fish sauce - light soy sauce can be substituted)
Handful basil leaves, torn to shreds
Handful mint leaves, chopped finely
2-3 tablespoons groundnut oil

Steps:

Slice the pork into strips no thicker than 1 centimetre. Heat approximately 1 tablespoon of the groundnut oil in a wok or large frying pan and, when it is very hot, quickly stir fry the pork until it is cooked through and lightly browned. Put the pork and any juices into a bowl and set aside. Next heat the rest of the oil and add the chillies, garlic, sping onions and ginger. Stir fry for 2-3 minutes. Add the cashews and stir fry for a further 2 minutes. Next add the lime juice and zest and nam pla. Simmer for a minute to allow the flavours to marry, then put the pork and juices back into the pan and heat through. Lastly stir in the mint and basil and serve immediately. Serve with plain boiled or steamed rice, fried rice or couscous.