EASY PORK & CASHEW STIR FRY with SOY GARLIC BOK CHOY | Family Meal Ep 3

[RECIPE BELOW] I love stir frying! It's the quickest, simplest and tastiest way to get the whole family fed. This pork and cashew stir fry is super savory, looks generous and pairs beautifully with the crunch of bok choy!

PORK & CASHEW STIR FRY

Sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp fish sauce
1 teaspoon white sugar (optional)
1 tbsp sesame oil
1 tbsp neutral oil

400g pork shoulder, 2cm dice

1 heaped tbsp cornflour/cornstarch

2/3 - 1 cup roasted cashews

1 large onion, cut into 12 pieces
4 garlic cloves, finely chopped
1 capsicum, sliced into 2cm pieces
1 zucchini, cut into just under 1cm slices
1 carrot, cut into 3-4mm slices

3-4 tbsp neutral oil

SOY GARLIC BOK CHOY
3 heads bok choy, sliced into 3-4cm pieces
4 garlic cloves, finely chopped
2-3 tbsp light soy sauce
2-3 tbsp neutral oil

For the pork stir fry, mix together all the Sauce ingredients until completely incorporated and homogenous.
Then add half the Sauce mixture to the pork along with 1/2 tbsp oil and the cornflour. Mix well and allow to marinate for 10-15 minutes.

Begin to cook your rice.

In a wok or large frying pan on medium heat, add 3-4 tbsp neutral oil. Once hot, add the cashews and stir fry until browned (approx 1-2 mins).
Remove the cashews from the pan, leaving the oil behind.
Turn the oil up to high. Once smoking hot, add the onion. Stir fry for 20-30 seconds, then remove from the pan, leaving the oil behind.

Let the oil get hot again and add the pork in one later and let it fry undisturbed for 1 minute. Flip and fry again undisturbed for 1 minute.
Then remove the pork from the pan, leaving the oil behind.

Stir fry the garlic until just starting to colour. Then add the zucchni and carrot, stir frying for 1-2 minutes. Then add the capsicum.
Toss and stir, cooking for another 30-40 seconds.

Then back in with the pork, all the resting juices, and the onion. Mix well.
Give the remaining sauce a good stir and pour it into the pan. Stir well to combine, then add the cashews. I like to save a few for the topping.
Mix it up again and transfer it immediately into the serving dish.

For the bok choy, in a clean wok or frying pan on high heat, add the oil. Once hot, add garlic and stir fry until just beginning to colour.
Then add the bok choy. Stir fry until the leaves appear wilted. Then add the soy sauce. Stir fry for another 30-40 seconds.
Then serve.

[accuratax]

I’m a first time watcher of your channel. I stir fry all the time and your version makes more sense because you explain why things may be crunchy or soggy. Thank you, can’t wait for more videos. Gonna make this today but with cabbage since I have no bok choy.

[rachsaw]

Just made this and it went down a treat with the family. Not a scrap leftover

[heyitsmeshaz]

Thanks for showing how you break down your pork, will be doing that for sure. Love a money saving tip!

[ButterFlYnez]

I cook this all the time, so cool to see that an idol of mine also eats this 💜 we tend to use chicken though as the pork doesn't sit well in our stomachs 🙈

[mirryyii]

Thanks for the inspo! :) Will be cooking this! How do you make the skin into lard? Thinking it’d be so good in Hokkien noods!