Pork, pumpkin and cashew stir-fry
A recipe from the Good Food collection.
Ingredients
2–3 tablespoons oil
1/2 cup (80 g) cashews
750 g pork neck, cut into long, thin strips
500 g pumpkin, cut into 2 cm cubes
1 tablespoon grated fresh ginger
1/3 cup (80 ml) chicken stock
1/4 cup (60 ml) dry sherry
1½ tablespoons soy sauce
1/2 teaspoon cornflour
500 g baby bok choy, chopped
1–2 tablespoons fresh coriander leaves
Method
Step 1
Heat a wok until very hot, add 1 tablespoon oil and swirl to coat. Stir-fry the cashews for 1–2 minutes, or until browned. Drain.
Step 2
Reheat the wok, add a little extra oil and swirl to coat. Stir-fry the pork in batches for 5 minutes, or until lightly browned. Remove. Add 1 tablespoon oil and stir-fry the pumpkin and ginger for 3 minutes, or until lightly browned. Add the stock, sherry and soy sauce, and simmer for 3 minutes, or until the pumpkin is tender.
Step 3
Blend the cornflour with 1 teaspoon water, add to the wok and stir until the mixture boils and thickens. Return the pork and cashews to the wok, and add the bok choy and coriander. Stir until the bok choy has just wilted. Serve.
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