members recipes

The RSPCA are are encouraging everyone to \'Think Pig\' by buying higher welfare pork. This pork stir fry is a \'Think Pig\' recipe idea. There are more at http://bit.ly/rspcathinkpig Use these vegetable suggestions only as guidance – be creative and be thrifty.

Ingredients
1 tbsp soy sauce
2 tsp seasoned rice vinegar or white wine vinegar
1 juice of 1 small orange
1 tsp dark muscovado sugar
2 tsp cornflour
2 tbsp vegetable oil
85g unsalted cashews nuts
4 spring onions, sliced
300g lean and thinly sliced higher welfare pork chops, which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
1 large carrots, cut into think matchsticks
150g pack mangetout, sliced in half
1 red pepper, seeded and thinly sliced

Method
Preparation Time: 10 minutes
Cooking Time: 15 – 20 minutes
Serves: 4
Cost per serving: £2.50

Mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.

Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.

Add the spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the cashews.

Add the pork and carrots to the wok and stir fry for 3-4 minutes, add the broccoli, mange tout, red pepper and cabbage stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.

Stir the cornflour mixture to blend the ingredients, pour into the wok and stir-fry for a couple of minutes until the sauce thickens. Stir in the spring onion. Serve the stir fry sprinkled with the nuts along with noodles or rice.

Don\'t forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.