Thai pork with snow peas and cashews

Name: Thai pork with snow peas and cashews - Diana E.
Ingredients: 50 g frying oil; 400 g pork tenderloin; one small onion; 2; 3 green onion stalks; 200 g mangetout; 1 red chili; 75 g unsalted cashews; juice of two limes; 50 ml soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; pepper

Savory - Thai pork with snow peas and cashews by Diana E. - Recipia

Thai Pork with Mangetout and Cashew I've made this recipe a few times, especially when I wanted something quick but not as predictable as a classic roast. It's the kind of dish that turns out well in a regular pan, without needing a wok or special utensils. The ingredients are not hard to find, but it's important to prepare everything in advance – once you start, everything cooks quickly. Quick Info Total time: about 45 minutes (including marinating) Preparation time: 10-15 minutes Cooking time: 5-7 minutes Servings: 3-4 Difficulty: easy to medium Recipe type: main course, Thai inspiration Ingredients 50 g frying oil 400 g pork tenderloin 1 small onion 2-3 green onions 200 g mangetout (young pea pods) 1 red chili pepper 75 g unsalted cashew nuts juice of two limes 50 ml soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar pepper salt (optional, only at the end) Preparation method 1. Cut the pork tenderloin into thin strips. Place them in a bowl. 2. In a small bowl, mix the soy sauce with the brown sugar, fish sauce, and lime juice. Pour the marinade over the pork pieces. Mix well so that all pieces are coated. Let marinate for 30 minutes. I usually cover the bowl with a plate and keep it on the kitchen counter, not in the fridge, to prevent the meat from getting too cold. 3. Prepare the remaining ingredients while the meat is marinating: slice the small onion, chop the green onions, finely chop the chili pepper, and wash the mangetout. Leave the cashews whole. 4. Heat the oil in a large pan over medium-high heat. Remove the pork strips from the marinade (there's no need to drain them too much, the sauce stays with them). Fry the meat for 3-4 minutes, stirring constantly. The meat should change color and remain tender, without cooking too long. 5. Add the mangetout, cashews, onion, and chili pepper to the pan. Sauté for another 2-3 minutes, stirring gently. The pods should remain crunchy, don't cook them too long. 6. Taste and adjust with salt and pepper. The soy sauce and fish sauce already add enough salt, so I usually don’t add any more. 7. Serve immediately while it's hot. It’s good on its own, without rice or other sides, but it also pairs well with plain rice. Why I make this recipe often It’s easy to adapt, quick to make, and doesn’t dirty many dishes. I love the combination of textures, with tender meat, crunchy cashews, and slightly al dente mangetout. Plus, you don’t need fancy ingredients. Tips and variations Tips Thin strips of pork help with quick and even cooking. Prepare all the ingredients beforehand, as everything goes quickly into the pan. Don’t leave the mangetout on the heat too long, it softens quickly and loses its crunch. If you don’t have limes, you can try using lemons, although the taste won’t be identical. Substitutions You can use chicken breast instead of pork if you prefer. If you don’t have cashews, they can be omitted or replaced with unsalted peanuts, although cashews provide a unique texture and flavor. Mangetout can be replaced with green pea pods, but the texture will be slightly different. Variations For a spicier version, use more chili or dried chili. If you want a more aromatic note, add a little grated fresh ginger to the marinade. Cashews can be lightly toasted separately for extra crunch. Serving ideas It pairs well with plain rice or jasmine rice. You can add extra lime when serving. It also goes well with a fresh salad if you want a lighter meal. Frequently asked questions What is mangetout? Mangetout are young pea pods that are entirely edible. They can sometimes be found in supermarkets in the fresh vegetable section. How spicy does it get with one red chili? The level of spiciness depends on the variety of pepper used. If you prefer it less spicy, remove the seeds or use only half. Can I use another cut of pork? It works best with pork tenderloin because it’s tender, but if you have boneless loin or shoulder, slice them as thinly as possible and cook quickly. Is fish sauce necessary? Yes, for the authentic Thai flavor, but if you don’t have it, you can add a little more soy sauce and a splash of lemon juice, although the taste will be slightly different. Can I make the recipe without cashews? Yes, but cashews add the crunchy texture and slightly sweet flavor. You can make it without them if you don’t have any or have allergies. Nutritional values Estimation for one serving (out of four): Calories: ~350-400 kcal Protein: 25-30 g Fat: 20-22 g Carbohydrates: 20-25 g The soy sauce and brown sugar increase sodium and carbohydrate content. Mangetout and cashews add fiber and micronutrients. Values depend on the amount of oil absorbed and how much sauce remains on the plate. They are approximate. Storage and reheating This dish is much better fresh. The meat, cashews, and mangetout don’t keep well after refrigeration, as they become soft. If there are leftovers, you can store them in the fridge in a covered container for up to 24 hours. Reheat briefly in a pan over low heat, stirring continuously. I don’t recommend reheating in the microwave, as it gets too soft. It’s better to make a smaller batch and eat it all fresh.

Thai pork with snow peas and cashews

Tags

Categories