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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