Ingredients

olive oil spray

750 g lean pork mince

2 tbsp mild curry powder

1 onion halved, thinly sliced

2 garlic cloves crushed

1 tbsp fresh ginger finely grated

2 medium carrots peeled, cut into matchsticks

3 stalks celery cut into matchsticks

400 g green cabbage thinly shredded

½ cup roasted cashews (75 g)

¾ cup coriander leaves (1 bunch)

1 long fresh red chilli thinly sliced

sauce

2 tsp cornflour

1 tblsp cold water

¼ cup light soy sauce (60 ml)

2 tblsps tomato sauce

¼ cup chicken stock (60 ml)

Method

To make sauce, blend cornflour with water in a small jug until smooth. Stir in remaining ingredients.

Heat a wok over a high heat. Spray with oil. Add half the mince. Stir-fry for 2 minutes. Add half the curry powder. Stir-fry for a further 1 minute. Remove. Repeat with oil spray, remaining mince and curry powder. Set aside.

Reheat wok over a high heat. Spray with oil. Add onion, garlic and ginger. Stir-fry for 2 minutes. Add carrots and celery. Stir-fry for 3 minutes.

Return pork to wok with cabbage. Stir-fry for 1 minute. Add sauce. Stir-fry for 2 to 3 minutes, or until sauce is boiling and thickened.

Top with cashews, coriander and chilli.

Chantal Walsh

Super simple pork & cabbage stir-fry

Ingredients

Method

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Ingredients

Method

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