Chinese Plum Pork and Cashew Stir-Fry

Ingredients

• 200g pork strips
• 2 green spring onions, diagonally sliced
• 2 tbsp plum sauce
• 2 tbsp roasted unsalted cashew nuts (see note 1 for NF)
• 1 tsp Chinese five spice
• 1 cup jasmine rice
• 1 red capsicum, thinly sliced
• ½ bunch gai lan, trimmed
• ½ bunch baby bok choy, trimmed
• Extra virgin olive oil
• Salt-reduced soy sauce (see note 2 for GF)

Methods

1. Add rice and 1½ cups water to a saucepan and bring to the boil, cover with a tight-fitting lid, turn heat to low and cook for 14 minutes. Stand covered for 5 minutes, fluff up with a fork.
2. Toss pork with oil and spice in a large bowl.
3. Heat a large non-stick wok over a medium to high heat. Add pork and stir fry for about 2–3 minutes, or until lightly browned and just cooked. Transfer to a bowl. Cover to keep warm.
4. Add whites of spring onions (reserving the green to garnish), bok choy, gai lan, capsicum and plum sauce to the wok. Stir-fry until vegetables are almost tender. Return pork to wok along with any resting juices. Stir-fry until hot.
5. Sprinkle with nuts and greens of spring onion. Serve with rice. Season with a little soy sauce if needed. Enjoy!
   
   NOTE 1: Omit cashews to make this recipe nut free.
   
   NOTE 2: Use gluten-free soy sauce to make this recipe gluten free.

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.