Sticky Pork, Chinese Cabbage and Cashew Stir-fry
- 2 long red chillies, seeded, finely chopped
- 2 cloves garlic, crushed
- 1 tbs white wine vinegar
- 2 tbs caster sugar
- 60ml (1/4 cup) char siu sauce or hoisin sauce
- 4 pork loin steaks, thinly sliced
- 1/2 Chinese cabbage (wombok)
- 2 1/2 tbs vegetable oil
- 200g small green beans, trimmed
- 125g roasted cashews
- Coriander and steamed rice, to serve
- To make marinade, place chillies, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add pork and stir to coat.
- Trim cabbage base, then remove outer leaves and discard. Cut cabbage widthwise into 3cm-thick slices.
- Heat a wok over high heat. Drain pork, reserving the marinade. Add 2 tsp oil and half the pork and cook for 30 seconds each side or until pork is browned and almost cooked through. Transfer to a plate and wipe the wok clean using paper towel. Repeat with 2 tsp oil and the remaining pork.
- Heat the remaining 1 1/2 tbs oil in the wok over high heat. Add beans and stir-fry for 1 minute, then add the reserved marinade and bring to a simmer. Add cabbage and cook, tossing, for 2 minutes or until tender but still crisp (don't overcook the cabbage or it will become watery). Return pork to wok, add cashews and stir-fry for a further minute or until warmed through. Scatter with coriander leaves and serve immediately with steamed rice.