Right on the nut-Asiawok

Name: Right on the nut-Asiawok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati rice (e.g. from Oryza); 7-10 Tbsp Salt; 4 Garlic cloves; 3 red chillies; 2 medium-sized carrots; 200 g Sweet peas; 3 Pork chops (boneless); 7-10 Tbsp Pepper; 2-3 TABLESPOONS Cornstarch; 3 TABLESPOONS Cashew nuts; 2 TABLESPOONS Oil; 2 TABLESPOONS Fish sauce; 2 TABLESPOONS Soy sauce

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati rice (e.g. from Oryza)
7-10 Tbsp Salt
4 Garlic cloves
3 red chillies
2 medium-sized carrots
200 g Sweet peas
3 Pork chops (boneless)
7-10 Tbsp Pepper
2-3 TABLESPOONS Cornstarch
3 TABLESPOONS Cashew nuts
2 TABLESPOONS Oil
2 TABLESPOONS Fish sauce
2 TABLESPOONS Soy sauce

Directions

1
Cook rice in salt water according to package instructions. Peel garlic and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel and wash carrots and cut into very thin slices.
2
Clean and wash the sugar snap peas. Wash the meat, dab dry and cut into pieces of about 1 cm. Season with salt and pepper, then turn all around in starch.
3
Roast the nuts in a wok or large pan without fat and remove them. Heat the oil in the wok. Fry the meat in it over a high heat for 2-3 minutes. Stir in the garlic, chilli and vegetables and fry for about 1 minute.
4
Stir in 2 tablespoons of water, fish and soy sauce. Continue cooking for another 1-2 minutes. Season to taste with a little salt. Sprinkle with cashew nuts. Serve with rice.