Ø 225 gms bean pork, diced
Ø 150 ml oil
Ø 50 gms unsalted cashewnuts
Ø 2 slices fresh root ginger, shredded
Ø 1 carrot, finely sliced
Ø 1 spring onion, chopped
Ø 1 garlic clove, chopped
For the marinade:
Ø ½ tsp soda bi-carb
Ø 2 tsps corn flour
Ø 1 tsp white wine
Ø 25 ml light soys sauce
Ø Salt and black pepper to taste
For the sauce:
Ø 1 ½ tsp corn flour
Ø 1 tsp sesame oil
Ø 50 ml chicken stock
Ø 80 ml oyster sauce
For make the marinade
Blend soda and corn flour with wine and soya sauce in a shallow dish. Season, then stir in the pork and leave to marinate for about 10 minutes.
Meanwhile, prepare the sauce
Blend the corn flour with the oil, stock and oyster sauce. Season and keep aside.
Heat 50 ml oil in a wok or frying pan. Add the nuts and fry till brown. Then drain on absorbent paper. Discard the oil.
Now heat 50 ml oil in the pan. Add the pork and fry over high flame for 1 ½ minutes. Then drain and keep aside
Heat the remaining oil in the pan. Add the ginger, carrot, spring onion and garlic and fry for 1 minute. Return the pork and nuts to the pan. Pour in the sauce, heat through and serve. Serve 4
