Pork Cashew Stir Fry
|Boneless pork||1 1⁄2 Pound|
|Five spice powder||1⁄4 Teaspoon (Homemade)|
|Cold water||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Green onions||6 , bias-sliced into 1-inch lengths|
|Cashews||1 Cup (16 tbs)|
Partially freeze pork; slice thinly into bite-size strips.
Combine pork, the 2 tablespoons soy sauce, and five spice powder; let stand 15 minutes at room temperature.
In small bowl blend cold water into cornstarch; stir in the 1/4 cup soy sauce.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry gingerroot in hot oil 30 seconds.
Add green onions; stir-fry 1 minute.
Add cashews; stir-fry 1 to 2 minutes or till nuts are just golden.
Remove cashews and green onions.
Add half of the pork to hot wok or skillet; stir-fry 2 minutes.
Stir-fry remaining pork 2 minutes.
Return all pork to wok or skillet.
Stir soy mixture; stir into pork.
Cook and stir till thickened and bubbly.
Stir in green onions and cashews; cover and cook 1 minute.