15-minute stir fried pork, peas and cashew nuts

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author CASA Veneracion


  • 200 to 250 grams boneless pork belly cut into 1/4-inch thick slices
  • salt
  • pepper
  • 1/4 cup tapioca starch (corn or potato starch will work too)
  • 1 and 1.2 cups cooking oil
  • 2 cloves garlic minced
  • 1 onion thinly sliced
  • 1/4 teaspoon grated ginger
  • 1 large bell pepper diced
  • 1/3 to 1/2 cup sweet peas
  • 1 generous splash rice wine
  • 1/3 cup lightly salted roasted cashew nuts
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 dash sesame seed oil


  • Sprinkle the pork slices with salt and pepper. Mix well. Toss with the starch, shaking off the excess.
  • Heat the cooking oil. Fry the pork slices in batches until crisp and cooked through. Scoop out and drain on a stack of paper towels.
  • Pour off the oil until only about two tablespoonfuls remain.
  • Add the garlic, onion, ginger, bell pepper and peas to the pan. Sprinkle with salt and pepper. Stir fry for a minute. Add the rice wine. Continue stir frying until the liquid has been soaked up.
  • Add the cashew nuts and pork to the vegetables. Pour in the oyster sauce, hoisin sauce and sesame oil. Stir fry until every piece of meat, vegetable and nut is lightly coated with sauce.
  • Serve at once.