Stir-Fried Chilli Pork with Cashews

Pork, the preferred Chinese ‘red meat’, is delicious when combined with the taste and texture of nuts – in this case, cashews. A touch of chilli bean sauce is added for zest and you have a quick, savoury dish that can grace the centre of a family table. Serve this with plain rice and another vegetable dish for a wholesome and satisfying meal.


  • 450 g (1 lb) lean boneless pork chops
  • tablespoons groundnut or peanut oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 50 g (2 oz) cashew nuts
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 tablespoon chilli bean sauce
  • 2 teaspoons sugar

For the Marinade

  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon cornflour

For the Garnish

  • 1 tablespoon finely chopped spring onions


Cut the pork into thin slices 5 cm (2 in) long. Put the sliced pork into a bowl and mix in the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade.

Heat a wok or frying-pan over a very high heat. Add the oil and, when it is very hot and slightly smoking, add the pork slices, salt and pepper and stir-fry for 2 minutes. Remove them with a slotted spoon. Add the cashew nuts and stir-fry them for 1 minute. Then add the rest of the ingredients. Return the pork to the wok or pan and stir-fry the mixture for another 2 minutes. Garnish with the spring onions and serve at once.