Pork Wok with Cashew Nuts Recipe


  • 2 dl jasmine rice
  • 500 g pork belly
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 250 g broccoli, in smaller pieces
  • 0.5 leeks, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 0.5 tsp black pepper
  • 1 tbsp Chinese soy
  • 2 teaspoons powdered sugar
  • 1 dl water
  • 100 g cashew nuts

How to prepare

  • Cook the rice according to the instructions on the package.
  • Cut the meat into thin strips and turn with the cornstarch.
  • Heat oil in a wok or large frying pan and fry broccoli, leeks, cashews and garlic on high heat.
  • Fry quickly so the vegetables retain their crispiness and set aside.
  • Brown the meat a little at a time, salt and pepper.
  • Add the vegetables, pour in soy, sugar and water and let simmer for a minute. Serve with the rice.

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