I have been on a quest to find meals which take 30 minutes or less to prepare. Again - the heat of the British "Summer" and the fact that I've been working lots of hours lately just mean I don't want to be in the kitchen much. This meal is again inspired by Olive magazine (who seem to have come up trumps this month. I don't rate my presentation much, but the flavour was fantastic.
- Pork steaks - 300 g (I used pork loin)
- Chinese five spice powder - 2 tbsp
- red chilli - 1, sliced
- spring onions - 1/2 a bunch. sliced (white parts only)
- yellow or red pepper - 1, cut into chunks
- babvycorn - 100 g, cut into chunks or left whole, as you like
- mange tout - 100 g
- cashews - 100 g
- tofu - 300 g, cut into chunks
- seasame oil - 2 tbsp
- groundnut oil - 1 tbsp
- Cut the pork steaks into small chunks or strips and toss in 1 tbsp of the five spice powder (a freezer bag is good for this).
- Likewise sprinkle the tofu with the remaining five spice - you will need to be a bit gentle with the tofu or it will disintegrate into crumbs!
- Heat a wok or non-stick frying pan and briefly toast the cashew nuts in the dry pan until slightly brown. Set aside.
- Add the groundnut oil, then toss the pork in and cook for about 3 minutes, until golden. Remove with a slotted spoon and set aside.
- Add the sesame oil to the pan and fry the tofu, gently turning until it begins to crisp up nicely. Remove with a slotted spoon and set aside.
- Add the chilli, spring onions, pepper and vegetables. Stir fry for about 1 minute.
- Add a splash (about 3 tbsp) of water and cook until the vegetables are just tender.
- Return the pork and tofu to the pan just long enough to heat everything through. Add the cashew nuts last. Season to taste.
- Serve over rice or noodles with soy sauce or chilli flakes on the side.