Pork with lemongrass, almonds and cashews
This pork stir-fry is a great mix of colour, flavour and texture. The combination of lemongrass with chilli creates a freshness which complements a wonderful mix of vegetables including carrots, bok choy, snow peas, capsicum. It's a recipe that you can also tailor to your taste buds.
Ingredients
2 teaspoons canola oil
350g pork fillet, thinly sliced
1 stalk lemongrass, white part only, thinly sliced
2 tablespoons cashews
2 tablespoons whole almonds
2 green onions, cut into 3cm lengths
4 cups sliced mixed vegetables eg. carrots, bok choy, snow peas, capsicum
1 long red chilli, thinly sliced
1 tablespoon lime juice
1 tablespoon salt reduced soy sauce (gluten free if needed)
2 teaspoons brown sugar
4 cups rice noodles cooked, to serve
Method
- Heat the oil in a wok or large non stick frying pan.
- Stir fry the pork in batches until browned then remove and keep warm.
- Add the lemongrass, cashews, almonds, green onions, vegetables and chilli and cook for 3-4 minutes or until the lemongrass is soft.
- Return the pork to the wok, along with the combined lime juice, soy and brown sugar.
- Cook for a further 3 minutes then serve immediately with noodles.