Pork & Basil Stir Fry
with Cashews
You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender pork, basil and crunchy cashews, you’ll be racing to finish the bowl! Fresh lemongrass finishes off a perfect Asian dish that’s here to spice up your mid week routine.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
lemon
½
red onion
1 clove
garlic
1 stalk
lemongrass
1
long red chilli
100 g
sugar snap peas
1 bunch
basil
1 packet
pork strips
¼ cup
roasted cashews
(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)
Not included in your delivery
3 cup
water
1 tbs
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
brown sugar
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the Jasmine rice well and juice the lemon. Cut the red onion into 1 cm thick wedges. Peel and crush the garlic. Remove the outer layer of the lemongrass and then finely chop. Deseed the long red chilli and finely chop. Trim the sugar snap peas and pick the basil leaves.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the pork strips and stir fry for 1-2 minutes or until they change colour. Remove from the pan and set aside.
Combine the lemon juice, salt-reduced soy sauce, brown sugar and fish sauce in a small bowl.
Add the remaining vegetable oil to the wok with the red onion, garlic, lemongrass and long red chilli, and stir fry for 1 minute or until fragrant. Return the pork strips to the wok with the sugar snap peas and the soy mixture and stir fry for 1-2 minutes or until the sugar snap peas are just tender. Add the basil leaves and roasted cashews and toss through. Remove from the heat.
To serve, divide the Jasmine rice between bowls and top with the pork and basil stir fry.
