This quick, delicious tender pork stir fry is full of flavour and a hit with the family. The vegetables will keep their crunch and the zucchini absorbs the flavours; so you don’t even know it is there! The added cashews top it off to make a flavoursome Thai inspired dish. Serve with jasmine rice.
Ingredients 3/4 cup cashews, unsalted (macadamias if low FODMAP)
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp water
1 tsp raw sugar
4 garlic cloves, finely cut (exclude if low FODMAP)
1 chilli, finely cut (optional)
1 carrot, cut
1 red capsicum, sliced into matchsticks
1 zucchini, sliced into matchsticks
400 g pork, cut into cubes
White pepper, to season (optional)
Jasmine rice, to serve
Stir fry the cashews in 1 tsp oil on high until brown. Drain on a paper towel, set aside.
The cashews will be a bit crunchy and taste delicious
Combine the fish sauce, oyster sauce, water, sugar in a bowl, set aside.
In a hot frypan or wok, drizzle oil and stir fry 1/2 of the garlic and 1/2 of the until fragrant, about 1 minute.
Add the carrot and capsicum and stir fry for 1 minute. Add the zucchini cook for 1 additional minute. Transfer to a plate.
The zucchini will absorb the flavours
Add remaining garlic and chilli and stir fry for 1 minute.
Add the pork and stir fry until the meat is browned.
Add the sauce, vegetables and stir for 1 minute to mix in the sauce and warm the vegetables.
The sauce will coat the meat and vegetables
Mix in the cashews, season with white pepper and serve with jasmine rice.