Pork with chilli and cashews

• 600 g Pork tenderloin, sliced very thinly
• 3 tbsp Groundnut oil
• 4 Spring onions, cut into 3 cm sections
• 50 g Roasted cashew nuts
• 1 tbsp Nuoc mam sauce
• 1 tbsp Oyster sauce
• 2 tbsp Chilli paste
• 1 tbsp Thai basil, washed & chopped
• Fresh coriander, alternatively

Prepare the ingredients.

Pour the oil into the bowl.

Fry the onion. Add the pork. Brown for 4 min on all sides. Add the sauces and the pepper. Stir for 4 min.

Garnish with cashew nuts and Thai basil. Serve.