HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTender Stir Fried Pork With Cashew Nuts
Tender Stir Fried Pork with Cashew Nuts

Tender Stir Fried Pork with Cashew Nuts

and Black Bean Sauce

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Certain dishes can’t help but inspire nostalgia. Black bean sauce was one of the gateway dishes into our childhood obsession with Chinese food. Tonight we’ve teamed it up with a beautifully cut piece of Pork Loin Medallion from our butcher extraordinaire Nick ‘The Knife’. We’ve thrown in a little restaurant trick too by adding cornflour to make your meat melt-in-the-mouth tender!

Tags:HealthyLactose Free

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 grams

Pork Medallion

2 unit(s)


2 cup(s)

Basmati Rice

2 unit(s)

Garlic Clove

2 unit(s)


2 unit(s)

Green Pepper

2 unit(s)


3 unit(s)

Spring Onion

2 unit(s)

Cashew Nuts


2 unit(s)

Black Bean Sauce

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate80 g
of which sugars0.0 g
Protein39 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Very thinly slice the pork widthways into ½cm slices. LH: toss them in the cornflour with a pinch of salt and a few grinds of black pepper.


Boil 700ml of water (exactly) with 1/2 tsp of salt in a pot. Once the water comes to a boil turn the heat to the lowest setting. Add the rice and place a tight lid on the pot. Leave on the lowest heat for 10 mins, then remove from the heat for 10 mins. Tip: Don’t peek under the lid for 20 mins or the rice won’t be perfect!


Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon and then finely chop or grate it. Remove the core from the green peppers and slice lengthways into ½cm slices. Peel and chop the carrotsinto ½cm sticks (thinner if your knife skills allow!). Finally, chop the spring onions widthways into really thin discs then separate the white and green parts.


Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan. Tip: Watch your nuts like a Wimbledon line judge as the moment your back is turned they’ll burn!


Once the nuts are removed add 2 tsp of oil to the pan and turn the heat to high. Once it’s really hot, carefully lay in half of the pork pieces. Cook the slices for a minute on each side then remove, repeat with the remaining pork slices. We cook in two batches as overcrowding the pan will stew your meat rather than brown it.


Add another tsp of oil to the pan together with the pepper and carrot sticks. Cook for 4 mins before adding the whites of the spring onion, garlic and ginger. Cook for 30 seconds and then put your pork back in the pan.


Add the black bean sauce together with 4 tbsp of water and toss everything together for a minute, before serving it with your rice, a sprinkle of cashews and the greens of the spring onion.