Page 93 - YC Cooking School

50g coriander, chopped
Salt and freshly ground pepper

25ml sesame oil

For the cashew and coriander jasmine rice

1 cup (250ml) jasmine rice, rinsed well
20g coriander, chopped
100g cashew nuts, toasted and chopped

Tools

Knife
Chopping board
Mixing bowls

Kitchen spoons
Saucepan
Large frying pan or wok

What to do:

For the stir fried pork fillet

1. Heat half the oil in a wok, add the chilli and ginger and fry quickly.

2. Add the meat and toss it to seal.
3. As soon as the meat is browned evenly, add the Kechap Manis, then remove the meat
with the pan juices and keep it to one side.
4. Heat the rest of the oil and add the vegetables. When all the vegetables are cooked,
add the pork and its juices back into the pan and toss it all together.
5. Season to taste with salt and pepper.
6. Add the sesame seeds, fresh coriander, lime juice and sesame oil.

7. Serve alongside steamed cashew and coriander jasmine rice.

For the cashew and coriander jasmine rice

1. Place the rice into a saucepan with 2 cups of water and cook it up.
2. When the rice is cooked, fluff it with a fork and stir in the coriander and chopped
cashew nuts.
3. Serve the stir-fry together with the rice.

© Recipe copyright of Peter Goffe-Wood

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