- Serves: 4
- Cooks In: 15 minutes
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Ingredients
Method
Thinly slice pork across the grain. Cut beans into 3cm lengths.
Heat a wok over high heat until hot. Add 2 teaspoons oil, then half the pork, stir-fry for 1 minute until sealed. Remove to a clean plate. Repeat with oil and remaining pork. Add the remaining oil and swirl to coat the wok. Add mushrooms and stir-fry 2 minutes until light golden.
Add carrot and capsicum and stir-fry for 30 seconds. Add snow peas, toss to coat then return all the pork to the wok. Add satay sauce and stir-fry 1-2 minutes until well coated and heated through. Remove from heat, add bean sprouts, cashews and coriander and serve over rice.
Ingredients
Directions
Thinly slice pork across the grain. Cut beans into 3cm lengths.
Heat a wok over high heat until hot. Add 2 teaspoons oil, then half the pork, stir-fry for 1 minute until sealed. Remove to a clean plate. Repeat with oil and remaining pork. Add the remaining oil and swirl to coat the wok. Add mushrooms and stir-fry 2 minutes until light golden.
Add carrot and capsicum and stir-fry for 30 seconds. Add snow peas, toss to coat then return all the pork to the wok. Add satay sauce and stir-fry 1-2 minutes until well coated and heated through. Remove from heat, add bean sprouts, cashews and coriander and serve over rice.
