Kevin Dundon's Pork and Chicken Stir Fry with Roasted Curried Nuts.


Serves: 4

  • 100g cashew nuts
  • 1 tbsp. mild curry powder
  • 2 pork chops, finely sliced
  • 1 chicken breast, finely sliced
  • 1 tbsp. corn flour
  • 1-2 tbsp. coconut or rapeseed oil
  • ½ Fresh Red Chili – finely chopped
  • 2 Cloves Garlic
  • ½ cm ginger root, grated
  • 1 Peppers thinly Sliced
  • 75g mange tout or green beans
  • 1 carrot, thinly sliced
  • 1 red onion, sliced
  • 4 tbsp. soy Sauce
  • 1 tbsp. honey
  • 2 tbsp. water - optional
  • 1 Lime, Juice
  • Salt & Pepper


  1. Preheat the oven to 180˚C.
  2. Place the nuts on a baking tray and place in the oven for 4 minutes until golden and toasted all round.
  3. Remove from the oven and while until hot, sprinkle the curry powder and season with salt. Toss to coat the nuts in the flavouring and let cool aside until needed.
  4. In a small bowl, combine the pork and chicken with the corn flour.
  5. Have all of the ingredients prepared in advance because you do need to stand over this dish.
  6. Heat a large saucepan or wok. Add a little oil to the wok together with the chilli, garlic and pork and chicken.
  7. Cook for 1-2 minutes on full heat, then add in all of the sliced vegetables and allow these to cook for 1 minutes or so.
  8. Shake the pan and add the soy sauce, honey, and water to the wok. Place a lid over and cook for 30 seconds to soften all the vegetables.
  9. Add lime and correct the seasoning. Add in some roasted curried nuts and serve immediately.

Kevin Dundond Stir Fry Today