Fried Pork with Wok Vegetables and Cashews

A quick and flavorful stir-fry with tender pork and a colorful mix of Asian wok vegetables, garnished with crunchy cashews.

• 25 minutes
• 1 serving
• Main course

• omnivore
• antioxidant
• energy
• high in protein
• aids digestion
• vitamin-c-reich
• cell-protective

Ingredients

• 180 g Pork ((tenderloin or cutlet))
• 75 g Bell pepper ((yellow))
• 80 g Carrots
• 100 g Bok choy
• 50 g Onion
• 3 g Garlic
• 1 piece Ginger (cm)
• 5 g Rapeseed oil
• 10 g Soy sauce ((low salt))
• 20 piece Cashews ((roasted))

Instructions

1. Heat rapeseed oil in a large pan or wok. Sauté the pork over medium to high heat until cooked. Remove from the pan and set aside.
2. Add onion, garlic, and ginger to the pan and sauté for 1 minute.
3. Add carrots and bell peppers and fry for about 3-4 minutes. Then add bok choy and fry for another 2-3 minutes until it slightly wilts but still has a bite.
4. Return the sautéed pork to the pan. Add soy sauce, salt, and pepper, and mix everything well.
5. Heat briefly, then sprinkle with cashews and serve immediately, ideally with brown rice or buckwheat.

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