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Pork Cashew Stir Fry

Flavors.of.Asia's picture
  Boneless pork 1 1⁄2 Pound
  Five spice powder 1⁄4 Teaspoon (Homemade)
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  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.
Set aside.
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.
Remove pork.
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.

Recipe Summary

Main Dish
Stir Fried

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