Stir-fried pork, rice and cashews

Tam West

This weeknight stir-fry is also great garnished with pickled ginger.

Ingredients

1 Tbsp	Orange juice
1 Tbsp	Soy sauce
1 Tbsp	Cornflour
1 clove	Garlic, crushed
2 cm	Ginger, finely grated
1 tsp	Sugar
1 tsp	Chilli oil
400 g	Pork schnitzels, thinly sliced (Main)
2 Tbsp	Vegetable oil
4 cups	Long grain rice, cooked, about 1½ cups raw (Main)
2 cups	Spinach, finely sliced
½ cup	Cashew nuts, toasted
2	Spring onions, diagonally sliced

Directions

1. Combine orange juice, soy sauce, cornflour, garlic, ginger, sugar and chilli oil in a plastic bag. Add the pork and move meat around so it is evenly coated. Refrigerate for at least 30 minutes.
2. Heat 1 Tbsp of the oil in a wok or heavy-based saucepan on high. Stir-fry meat until cooked, about 2-3 minutes. Remove to a plate.
3. Wipe wok clean. Add remaining oil to the wok. Add rice and stir-fry for 2 minutes, until all the grains are separated.
4. Add spinach, meat, nuts and spring onions and cook long enough to heat through. Serve immediately.

Cook's tip

Watch this video to learnhow to cook perfect white rice.