Pork & Cashew nuts

• 1 pork fillet, approx1 lb
• 1 tbsp vegetable oil
• 1/2 pints chicken stock ( 10 fluid ounces) U.K pint!
• 1 tbsp soy sauce
• 4 oz mangetoute cut into lozenges
• 2 spring onions ( scallions) sliced diagonally
• 1 tsp cornflour (starch)
• 4 oz raw cashew nuts

1. Place cashews in heavy base pan and toast over medium heat.stir constantly until golden.
2. Put to one side.
3. Cut pork into 1cm cubes or 1/2 cm slices
4. Heat oil on medium heat in wok or frying pan, add pork and fry until sealed and golden on all sides
5. Add stock & soy sauce and bring to low simmer
6. Add mangetoute & spring onions cook for 1 minute, they should still be crunchy.
7. Slake cornflour with 2 tablespoons water, add to pan and bring to boil,stirring constantly, the sauce is more of a glaze than a runny sauce.
8. Add cashews, stir through and serve.straight away .
9. Serve with rice or noodle dish of choice.
10. This also works with chicken breasts or boneless thighs.

pork fillet, vegetable oil, chicken, soy sauce, spring onions, cornflour, cashew nuts

Taken from cookpad.com/us/recipes/358045-pork-cashew-nuts (may not work)