Pork with soya, spring onions, garlic and rice

Name: Pork with soya, spring onions, garlic and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 20 g Cashew nuts; 75 g Mung bean seedlings; 2–3 Spring onions; 1 Garlic clove; 600 g lean pork belly, without rind; 2 TABLESPOONS Oil; 4-5 Tbsp Soy sauce; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

20 g Cashew nuts
75 g Mung bean seedlings
2–3 Spring onions
1 Garlic clove
600 g lean pork belly, without rind
2 TABLESPOONS Oil
4-5 Tbsp Soy sauce
2-3 TEASPOONS Cornstarch
7-10 Tbsp Sugar

Directions

1
Roast the cashew nuts in a pan without fat until golden brown, take them out. Wash the sprouts, drain. Clean, wash and chop the spring onions. Peel garlic, chop finely
2
Wash the meat, dab dry and cut into pieces. Heat oil in portions in a large pan. Fry the meat for 4-5 minutes, turning it over and taking it out. For the last portion, put all the meat back into the pan. Deglaze with 4 tbsp soy sauce and 200 ml water, add spring onions and garlic, bring to the boil, simmer for 1-2 minutes
3
Mix the starch with a little water and bind the simmering stock easily. Stir in the sprouts, possibly season with soy sauce and a little sugar. Chop the cashews. Arrange everything, sprinkle with cashew nuts. Basmati rice tastes good with it