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Pork Chop Suey with cashews


  • Whisk 4 tbsp soy with 4 tbsp vegie oil, 2 tbsp oyster sauce and the chilli paste in a large bowl. Add the pork and toss well. Refrigerate for at least 30 mins (max. 2 hours).
  • When ready, heat a little oil in a wok (or heavy-bottomed pan) to smoking and then stirfry the pork with the marinade in 1-2 lots until just sealed, reheating oil between lots. Remove.
  • Heat a little fresh oil in the wok and briefly stirfry the carrot, red onion and celery.
  • Then add the stock with the garlic and ginger. Stir and gently cook until the vegies are crisp-tender, stirring now and again.
  • Return the pork, stir well and briefly cook.
  • Then add the cashews with the delicate greens and bean shoots. Mix well, cover and cook for no more than 1 min. Taste the sauce for seasoning, adding more soy and/or oyster sauce if needed.
  • Serve with steamed rice on the side.


  • soy sauce
  • vegetable oil
  • oyster sauce
  • 1 tspn chilli paste
  • 500 gm pork fillets, trimmed well & sliced
  • 1 medium carrot, halved & sliced on the diagonal
  • ½ red onion, cut into thin wedges
  • 2 celery stalks, sliced on the diagonal
  • 2 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • ½ cup chicken stock
  • a good handful of unsalted cashews, lightly toasted
  • 2 good handfuls of delicate greens, eg. spinach, bok choy, snowpeas
  • a handful of bean shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm