Rediscover the flavours of Asian with this fresh authentic dish featuring barbecue pork and cashew nut.
Ingredients
- 1/3 cup (55g) finely chopped palm sugar
- 1 tablespoon fish sauce
- 1 cup (145g) raw cashews
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1 bunch Chinese water spinach, ends trimmed
- 1 bunch coriander, leaves picked
- 1 bunch Vietnamese mint, leaves picked
- 2 purple Asian shallots, thinly sliced
- 1 (about 500g) Chinese barbecue pork, thinly sliced
- Steamed jasmine rice, to serve
Method
- Step 1Combine 1/4 cup (45g) of sugar and 1/2 teaspoon of fish sauce in a wok over medium-high heat. Cook, stirring occasionally, for 2-3 minutes or until sugar dissolves and begins to caramelise. Add the cashews, five-spice and sesame seeds and cook, tossing, for 1-2 minutes or until cashews are coated in caramel mixture. Remove from heat and spread over a piece of baking paper to cool.
- Step 2Combine the rice wine vinegar with the remaining sugar and fish sauce in a small jug. Season to taste with salt and pepper.
- Step 3Combine the water spinach, coriander, mint, shallots and pork in a large bowl and gently toss to combine. Drizzle with the dressing and gently toss to combine. Sprinkle with cashews to serve.
- Low carb
- Lower gi
Nutrition
2456 kj
Energy
32g
Fat Total
7g
Saturated Fat
6g
Fibre
44g
Protein
106mg
Cholesterol
780.35mg
Sodium
21g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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