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Cashew Pork

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  Cornstarch 2 Teaspoon
  Dry sherry 1 Tablespoon
  Boneless lean pork 3⁄4 Pound, cut in 1/2 inch cubes
  Salad oil 3 1⁄2 Tablespoon
  Carrot 1 Medium, cut in 1/4 inch cubes
  Cooking sauce 1 Cup (16 tbs)
  Cashews 1 Cup (16 tbs), roasted
  Minced ginger 1⁄2 Teaspoon
  Diced bamboo shoots 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄3 Cup (5.33 tbs) (Thawed)

In a bowl, combine cornstarch, soy, and sherry.
Add pork and stir to coat.
Stir in 1 1/2 teaspoons of the oil.
Let stand for15 minutes to marinate.
Parboil carrot in water to cover for 5 minutes; drain.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over low heat.
When pan is hot, addl tablespoon of the oil.
When oil is hot, add cashews and stir-fry until golden (about 1 minute).
Remove from pan and set aside.
Increase heat to high and add the remaining 2 tablespoons oil.
When oil begins to heat, add ginger and stir once.
Add pork and stir-fry until meat is lightly browned (about 4 minutes).
Add carrot, bamboo shoots, and peas and stir-fry for 1 minute.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2139 Calories from Fat 1308

% Daily Value*

Total Fat 150 g231.5%

Saturated Fat 25.1 g125.7%

Trans Fat 0.9 g

Cholesterol 231.3 mg77.1%

Sodium 1375.3 mg57.3%

Total Carbohydrates 110 g36.8%

Dietary Fiber 14.4 g57.4%

Sugars 41.6 g

Protein 105 g210.5%

Vitamin A 227.6% Vitamin C 29.7%

Calcium 15.6% Iron 93.7%

*Based on a 2000 Calorie diet

Cashew Pork Recipe