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Satay Mushrooms, Pork & Cashew Stir-fry

Yields4 ServingsCook Time15 mins

 400g pork fillet, trimmed
 125g green beans, topped
 2 tbs peanut oil
 400g button mushrooms, trimmed
 1 large carrot, cut into matchsticks
 1 red capsicum, cut into strips
 125g snow peas, trimmed
 250ml satay sauce
 100g bean sprouts, trimmed
 1/2 cup roasted cashew nuts
 Coriander & steamed jasmine rice, to serve

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.

Nutrition Facts

Servings 0