- 400g pork fillet, trimmed
- 125g green beans, topped
- 2 tbs peanut oil
- 400g button mushrooms, trimmed
- 1 large carrot, cut into matchsticks
- 1 red capsicum, cut into strips
- 125g snow peas, trimmed
- 250ml satay sauce
- 100g bean sprouts, trimmed
- 1/2 cup roasted cashew nuts
- Coriander & steamed jasmine rice, to serve
| - Thinly slice pork across the grain. Cut beans into 3cm lengths
- Heat a wok over high heat until hot. Add 2 teaspoons oil, then half the pork, stir-fry for 1 minute until sealed. Remove to a clean plate. Repeat with oil and remaining pork
- Add the remaining oil and swirl to coat the wok. Add mushrooms and stir-fry 2 minutes until light golden
- Add carrot and capsicum and stir-fry for 30 seconds. Add snow peas, toss to coat then return all the pork to the wok
- Add satay sauce and stir-fry 1-2 minutes until well coated and heated through. Remove from heat, add bean sprouts, cashews and coriander and serve over rice
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