Stir-fried Pork with Chilli and Cashews

Name: Stir-fried Pork with Chilli and Cashews
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 teaspoons Shaoxing rice wine or dry sherry; 1½ tablespoons oyster sauce; 50 g (2 oz) roasted cashew nuts; 1 tablespoon light soy sauce; 450 g (1 lb) lean boneless pork; 1 teaspoon sesame oil; 3 tablespoons groundnut (peanut) oil; 2 dried red chillies; 2 teaspoons cornflour; 2 teaspoons fish sauce or light soy sauce; 2 tablespoons lime juice; 1 teaspoon sugar; 2 teaspoons Thai red curry paste; 1 tablespoon coarsely chopped garlic; 2 tablespoons finely sliced shallots; 6 spring onions, finely sliced on the diagonal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Pork is the preferred ‘red meat’ in Thailand and is prepared with respectful care for any occasion. The rich flavour of the cashews and the spice of the chillies go together well in this very satisfying recipe.

This quick and delicious dish is found throughout Thailand, on restaurant menus as well as on the dining table at home.

Ingredients

450 g (1 lb) lean boneless pork
1 tablespoon light soy sauce

Asia
Thailand
Dinner
South East Asia
Spicy

Method

Cut the pork into thin slices 4 cm (1½ in) long. Put the slices into a bowl and add the soy sauce, rice wine, sesame oil and cornflour. Mix well and allow to marinate for 20 minutes.

Cut the chilli

Ingredients

Method

Photos