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Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 4


• 2 to 3 tablespoons vegetable oil
• 1/2 cup cashews
• 1 2/3 pounds pork loin fillet
• 1 pound winter squash, cut into cubes
• 1 tablespoon grated fresh ginger
• 4 tablespoons chicken stock
• 3 tablespoons Chinese rice wine
• 1½ tablespoons soy sauce
• 1/2 teaspoon cornstarch
• 3/4 pound bok choy
• 1 to 2 tablespoons cilantro leaves


1. Heat a wok over high heat, pour in 1 tablespoon of the oil, and swirl to coat the wok. Stir-fry the cashews for 1 to 2 minutes, or until browned. Remove and drain on a paper towel

2. Slice the pork thinly across the grain. Reheat the wok, add a little extra oil, and swirl to coat. Stir-fry the pork in batches for 5 minutes, or until lightly browned. Remove. Add 1 tablespoon of oil and stir-fry the squash and ginger for 3 minutes, or until lightly browned. Add the stock, rice wine, and soy sauce, and simmer for 3 minutes, or until the squash is tender

3. Blend the cornstarch with 1 teaspoon of water, add to the wok, and stir until the mixture boils and thickens. Return the pork and cashews to the wok, and add the bok choy and cilantro. Stir until the bok choy has just wilted. Serve with steamed rice.

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