Spicy pork and cashew stir fry with snow peas and red pepper

Ingredients:

1 tablespoon of medium-dry sherry
2 teaspoons of corn-starch
3 tablespoons of soy sauce
2 teaspoons of Asian sesame oil
180g of boneless pork loin, thinly sliced, then cut into strips
1 teaspoon of sugar
3 tablespoons of peanut oil
2 teaspoons of minced peeled fresh ginger
2 teaspoons of minced garlic
½ teaspoon of dried hot red chilli-pepper flakes
1 large red bell-pepper, cut into thick strips
80 g of snow peas, trimmed
1 cup of salted roasted cashews
Gallo rice to serve

Stir together the Sherry, cornstarch, and 1 tablespoon soy sauce, and then stir in sesame oil. Add the pork, stirring to coat well, and let it stand for 10 minutes

Stir together the sugar and remaining 2 tablespoons soy sauce

Heat a wok or a large non-stick frying pan on a high temperature until a drop of water on the cooking surface evaporates immediately. Add 1 tablespoon peanut oil, swirling the wok to coat evenly. Then stir-fry 1 teaspoon ginger, 1½ teaspoons of garlic, and ½ a teaspoon of chilli-pepper flakes for about 5 seconds, until fragrant. Add the bell-pepper and stir-fry for 2 minutes. Add the snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Put the vegetable into bowls.

Heat the remaining 1½ tablespoons of peanut oil in the wok until it starts to smoke, then stir-fry the remaining ginger, garlic and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating the strips until browned and nearly cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry for a further minute until vegetables are heated.

For further information on the Sheraton Hotel and its restaurants, please see www.sheraton.pl

Photo captions:

Artura Grajbera, Executive Chef at the Sheraton Hotel in Warsaw

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