Peking Pork with Mushrooms and Cashew Nuts

Name: Peking Pork with Mushrooms and Cashew Nuts
Cuisine: Chinese
Ingredients: ¾-1 lb (350-450 g) pork tenderloin; 1 tablespoon (15 ml spoon) sherry; 2 tablespoons (2 X 15 ml spoon) soy sauce; ¼-½ teaspoon (1.25-2.5 ml spoon) chilli powder; 1 tablespoon (15 ml spoon) caster sugar; 3 tablespoons (3 X 15 ml spoon) sunflower oil; 6 oz (150 g) mushrooms, sliced finely; 1 rounded teaspoon (2 X 5 ml spoon) cornflour; 3 tablespoons (3 X 15 ml spoon) water; 1 bunch spring onions, chopped; 2 oz (50 g) cashew nuts

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Once you have prepared your ingredients, Chinese stir-fried dishes are made within minutes, and both flavour and texture benefit from such short cooking. Serve this dish with rice or Chinese noodles and some finely sliced white cabbage, lightly cooked.

Ingredients

¾-1 lb (350-450 g) pork tenderloin
1 tablespoon (15

Asia
China
Side dish

Method

Using a sharp knife cut the tenderloin crossways into very thin slices. Put them into a bowl with the sherry, 1 tablespoon (15 ml spoon) of the soy sauce, the chilli powder and the caster sugar and mix