Preparation time: 20 minutes
Total cooking time: 20 minutes
for 4 people

Ingredients for the Pork with Pumpkin and Cashews recipe:

2-3 tablespoons of oil
1/2 cup (90g/3oz.) cashews
1 1/2 lbs (750 g) pork neck, cut into long, thin strips
500 g (1 lb) pumpkin, cubed
1 tablespoon grated fresh ginger
1/3 cup (80ml/2 ¾ fl oz.) chicken broth
1/4 cup (60ml/2 fl oz.) dry sherry
1 ½ tablespoons soy sauce
½ teaspoon cornmeal
1 lb (500 g) baby bok choy, chopped
1-2 tablespoons coriander leaves

Instructions for Pumpkin Cashew Pork Recipe:

1. Heat a wok until very hot. Then add 1 tablespoon of oil and swirl to coat the side of the wok. Sauté cashews for about 1-2 minutes, or until golden. Drain on paper towels.

2. Then reheat the wok, then add a little extra oil and shake to coat. Sauté the pork in batches for about 5 minutes or so. Then remove it from the wok and add 1 tablespoon of oil to the wok and sauté the pumpkin and ginger for about 3 minutes, or until lightly golden. Then add the broth, sherry, and soy sauce, and cook for about 3 minutes or so, or until the squash is tender.

3. Then mix the cornmeal with 1 teaspoon of water until smooth, and add it to the wok and stir until the mixture boils and thickens. After that, return the pork and cashews to the wok and then add the bok choy and cilantro. Stir until the bok choy has wilted and serve immediately.

Nutritional value of the recipe for pork with pumpkin and cashew nuts:

46g protein;
Fat 28g;
Carbohydrate 15g;
dietary fiber 8g;
cholesterol 75mg;
Power 2112kj (505cal)

Tips for Pumpkin Cashew Pork Recipe:

1. Sauté the cashews for 102 minutes or until golden.

2. Reheat the wok and brown the pork in batches so that it is fried rather than stewed.

3. Add broth, sherry, and soy sauce and cook until squash is tender.