Thinly slice pork across the grain. Cut beans into 3cm lengths.
Heat a wok over high heat until hot. Add 2 teaspoons oil, then half the pork, stir-fry for 1 minute until sealed. Remove to a clean plate. Repeat with oil and remaining pork. Add the remaining oil and swirl to coat the wok. Add mushrooms and stir-fry 2 minutes until light golden.
Add carrot and capsicum and stir-fry for 30 seconds. Add snow peas, toss to coat then return all the pork to the wok. Add satay sauce and stir-fry 1-2 minutes until well coated and heated through. Remove from heat, add bean sprouts, cashews and coriander and serve over rice.
Servings 4