You can cook this delicious, home-style Thai dish in the time it takes for your rice to cook and the result is brilliantly authentic. We've done the hard graft for you - we've marinated the lean pork fillet strips in an aromatic paste of lemongrass, galangal and lime leaves, among other things, toasted the cashews and made the sauce - a favourite Thai stir-fry mix of oyster, yellow bean and fish sauces. You just need to prep some vegetables and pluck some herbs (coriander, Thai basil or mint); we used a mix of snake beans and ong choy but bok choy, choy sum or any other vegetables that take your fancy would be fine too - just make sure they're  of an even thickness so that they all cook at the same rate. Heat a wok till smoking, swirl in a little vegetable oil and add the pork with its marinade. Stir and flip till the meat has all changed colour, scoop out and add the vegetables. Toss them for a few minutes or until still crisp but tender, add the meat back to the wok, with the sauce, and stir together. Just before serving, stir scatter with cashews and herbs. Serve with steamed rice or noodles. 
Pork fillet, chilli, red onion, garlic, galangal, lemongrass, fresh coriander, kaffir lime leaves, ground coriander, pepper, salt, shrimp paste, snake beans, ong choy, spring onions, cashews, oyster sauce, yellow bean sauce, brown sugar, fish sauce. (CRUSTACEA, TREE NUTS, GLUTEN, FISH, SOY)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.