Pork cashew and egg stir fry
MasterChef New Zealand - Pork cashew and egg stir
fry
Recipe by Kirsty Cardy
3 eggs
2 Tbs sesame oil
500g pork mince
50g cashews
1 red chili, seeded, finely sliced
1 onion, finely sliced
1 red capsicum, seeded, finely sliced
2 cm piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
1/3 cup ketchup manis
Small handful mung beans
1 Place eggs in a medium bowl and whisk.
2 Heat an oiled wok over a high heat, using the whisk drizzle the
egg around the wok and crisscross to make an egg net pattern, cook
then carefully remove, set aside for serving.
3 Pour the remaining egg into the wok to make an omelette, remove
from wok, roll and slice. Set aside.
4 Place the wok back over a medium heat, add sesame oil, cashews,
onion and capsicum, stir fry for 3 minutes. Add the ginger and
chili and continue to stir fry for 2 minutes. Add the pork and cook
for 4-6 minutes or until pork is cooked. Add ketchup manis and the
reserved egg omelette and mungbeans.
5 Spoon a large pile of the stir fry on a serving plate and fold
over the egg net to serve.
