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This recipe was uploaded by RSPCA_ThinkPig
Use these vegetable suggestions only as guidance – be creative and be thrifty.
Cooking Time: 15 – 20 minutes
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.
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