Pork with vegetables and cashew nuts from the wok

Name: Pork with vegetables and cashew nuts from the wok
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 200 g); 200 g Mushrooms; 2 (approx. 200 g) Carrots; 1/2 (approx. 500 g) small head white cabbage; 200 g Mongoose sprouts; 2 Garlic cloves; 200 g Basmati Rice; 7-10 Tbsp Salt; 400 g Pork escalope; 5 TABLESPOONS Cashew nuts; 2 TABLESPOONS Sesame Oil; 4 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 7-10 Tbsp ground ginger; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 200 g)
200 g Mushrooms
2 (approx. 200 g) Carrots
1/2 (approx. 500 g) small head white cabbage
200 g Mongoose sprouts
2 Garlic cloves
200 g Basmati Rice
7-10 Tbsp Salt
400 g Pork escalope
5 TABLESPOONS Cashew nuts
2 TABLESPOONS Sesame Oil
4 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
7-10 Tbsp ground ginger
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander

Directions

1
Clean, wash and cut the leek into strips. Clean, wash and slice the mushrooms. Wash and peel the carrots, cut them into four centimetre long pieces and quarter them lengthwise. Cut cabbage into slices, cut out stalk, remove outer leaves.
2
Cut the cabbage into one centimetre wide strips. Wash the sprouts and let them drip off. Peel garlic. Prepare rice in boiling salted water according to package instructions. Wash meat, dab dry, cut into strips.
3
Roast the cashew nuts in a wok or a pan without fat until light brown, remove. Heat the oil in the wok. Fry meat for five minutes, turning. Fry carrots for the last two minutes. Place the rest of the prepared vegetables in the wok, press the garlic through the garlic press into the wok, stir.
4
Season to taste with soy sauce, salt, pepper, ginger and coriander. Fry for another three minutes. Drain the rice and let it drain. Arrange on plates and garnish with coriander leaves.