Sticky pork, Chinese cabbage and cashew stir-fry

Method

• Step 1
  To make marinade, place chillies, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add pork and stir to coat.
• Step 2
  Trim cabbage base, then remove outer leaves and discard. Cut cabbage widthwise into 3cm-thick slices.
• Step 3
  Heat a wok over high heat. Drain pork, reserving the marinade. Add 2 teaspoons oil and half the pork and cook for 30 seconds each side or until pork is browned and almost cooked through. Transfer to a plate and wipe the wok clean using paper towel. Repeat with 2 teaspoons oil and the remaining pork.
• Step 4
  Heat the remaining 1 1/2 tablespoons oil in the wok over high heat. Add beans and stir-fry for 1 minute, then add the reserved marinade and bring to a simmer. Add cabbage and cook, tossing, for 2 minutes or until tender but still crisp (don’t overcook the cabbage or it will become watery). Return pork to wok, add cashews and stir-fry for a further minute or until warmed through. Scatter with coriander leaves and serve immediately with steamed rice.