The Gannet: Five Spice Pork and Cashews

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.


Reprinted from my food blog, The Gannet


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