Pork and Cashews Stirfry

Directions

1. Peel the red pepper by removing the skin and seeds, dice and set aside.
2. Cut the baby corn in half lenghtwise.
3. In a medium saucepan, cook pepper and baby corn in salted boiling water for 2 minutes.
4. Add the sugarsnap peas and cook for 1 minute more. Drain.
5. Cut your tenderloin into thin slices.
6. In a frying pan, heat the sesame oil.
7. Add the meat slices and quickly saute over high heat.
8. When they are browned, add the bell peppers, and cook for 3 to 4 minutes stirring constantly.
9. Add peas and baby corn, Thai basil leaves, then the oyster sauce, stir with a wooden spoon until the sauce coats the meat and vegetables.
10. If the sauce is too thick, add a little water.
11. Add brasilian nuts.
12. Serve with white rice.