Wash the meat, dab dry and cut into thin strips. Mix with 1 tablespoon chilli sauce. Remove the outer leaves of Choi Sum if necessary. Cut off the lower end. Wash Choi Sum, drain and separate the stems from the leaves.
Cut both separately into large pieces. Peel garlic and chop finely. Peel ginger and grate finely.
Roast the cashew nuts in a wok or large pan without fat until golden brown. Take them out. Heat the oil in the wok. Fry the meat in it in portions until golden brown all around. Season with salt and take out.
Stir-fry the Choi-Sum stems, garlic and ginger in hot frying fat for about 2 minutes. Then add 1-2 tbsp. chilli sauce and 1⁄8 l water. Bring to the boil and add the meat again. Fold in Choi-Sum leaves - they should only collapse for a short time.
Stir in the cashew nuts and season to taste with salt and pepper. Wash the coriander, shake dry, pluck off the leaves and sprinkle on top. Serve. If you don't want to eat low-carb, cook basmati rice with it.