Stir-fried Pork with Chilli and Cashews

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

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