I have been on a quest to find meals which take 30 minutes or less to prepare. Again - the heat of the British "Summer" and the fact that I've been working lots of hours lately just mean I don't want to be in the kitchen much. This meal is again inspired by Olive magazine (who seem to have come up trumps this month. I don't rate my presentation much, but the flavour was fantastic.

Ingredients

Pork steaks - 300 g (I used pork loin)
Chinese five spice powder - 2 tbsp
red chilli - 1, sliced
spring onions - 1/2 a bunch. sliced (white parts only)
yellow or red pepper - 1, cut into chunks
babvycorn - 100 g, cut into chunks or left whole, as you like
mange tout - 100 g
cashews - 100 g
tofu - 300 g, cut into chunks
seasame oil - 2 tbsp
groundnut oil - 1 tbsp

Method

Cut the pork steaks into small chunks or strips and toss in 1 tbsp of the five spice powder (a freezer bag is good for this).
Likewise sprinkle the tofu with the remaining five spice - you will need to be a bit gentle with the tofu or it will disintegrate into crumbs!
Heat a wok or non-stick frying pan and briefly toast the cashew nuts in the dry pan until slightly brown. Set aside.
Add the groundnut oil, then toss the pork in and cook for about 3 minutes, until golden. Remove with a slotted spoon and set aside.
Add the sesame oil to the pan and fry the tofu, gently turning until it begins to crisp up nicely. Remove with a slotted spoon and set aside.
Add the chilli, spring onions, pepper and vegetables. Stir fry for about 1 minute.
Add a splash (about 3 tbsp) of water and cook until the vegetables are just tender.
Return the pork and tofu to the pan just long enough to heat everything through. Add the cashew nuts last. Season to taste.
Serve over rice or noodles with soy sauce or chilli flakes on the side.

Enjoy.

Reprinted from my food blog, The Gannet

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