Pork Stir-fry With Five-Spice And Cashews. Perfect With Some Trogons.

This little piggy went to the market….

That is one weird photo. I don’t know whether to ‘EW!’ or ‘AW!’.

This here dinner is not weird. Just really good.

I’m on the fence about Chinese five-spice powder. Sometimes the taste is too overpowering in a recipe and it puts me off. But when it is right, with ingredients that complement its strong flavor, it can add a very delicious touch to a dish.

That is the case here. A hint of the five spice livens up the pork and vegetables. The soy sauce and sesame oil round things out in this simple stir-fry.

Pork Stir-fry With Five-Spice And Cashews


2 lean pork steaks , cut into strips or cubes
2 tsp Chinese five-spice powder
Vegetable oil
1 red chile, sliced
4 green onions, chopped
1 yellow bell pepper, cut into large chunks
150g crunchy vegetables such as baby corn, mangetout (snow peas) or sugarsnaps
50g cashews, toasted
Soy sauce and sesame oil, to serve


1. Toss the pork in the five-spice and season with salt and pepper.

2. Add 2 Tbs oil to a very hot wok. Tip in the pork and cook, stirring for 2-3 minutes. Add the chile, half the green onions, pepper, and vegetables. Stir-fry for a minute then add a splash of water and cook for 2 minutes until the vegetables are just tender.

3. Stir in the cashew nuts with a splash of soy sauce and a drizzle of sesame oil.

Serves 2 (Definitely double!)

Recipe from Olive Magazine

I’m thinking that the perfect song to go with the Stir-fry, and I am being totally ridiculous, is this one here.

It has got the perfect title (I love that Fig.1 stuff) and the music is pretty great, too.

Check out Trogons on Facebook and the band’s Website. You can get the music over at Soft Power Records.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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