• Ingredients:

2-3 tablespoons peanut oil;

600 9 (1 Ib 5 oz) pork fillet, thinly sliced;

4 spring onions (scallions), cut into 3 em (1 and 1/4 inch) lengths;

50 9 (13/4 oz/1/3 cup) toasted unsalted cashews;

1 tablespoon fish sauce;

1 tablespoon mushroom oyster sauce;

1-2 tablespoons Thai chilli paste in soy bean oil or chilli jam;

1 large handful Thai basil leaves, plus extra to serve;

(Serves 4)

• Instruction:

(Recipes are available at Henlong Market, please ask for package.); Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Stir-fry the pork in batches for 2-3 minutes, or until it starts to brown. Remove from the wok and keep warm; Heat the remaining oil, then stir-fry the spring onion for 1 minute. Return the pork to the wok, along with any juices, and stir-fry for 2 minutes. Stir in the cashews, fish sauce, oyster sauce and chili paste or jam. Toss for a further 2 minutes, or until the pork is tender and coated with the sauce. Remove from the heat and gently stir in the basil. Serve garnished with extra basil. (source: wok it 1-74045-720-x)