Pork With Cashew Nuts
|Rice wine/Dry sherry||1 Teaspoon|
|Pork tenderloin||500 Gram, cubed|
|Peanut oil||625 Milliliter|
|Cashew nuts||125 Gram|
|Garlic||3 Clove (15 gm), finely chopped|
|Spring onion||2 , coarsely chopped|
|Red pepper||1⁄2 , seeded and diced|
|Green pepper||1⁄2 , seeded and diced|
|Dried winter mushrooms||4 , soaked in hot water for 25 minutes, drained|
|Soy sauce||1 Teaspoon (Sauce;)|
|Salt||1⁄2 Teaspoon (Sauce;)|
|Chicken stock||75 Gram (Sauce;)|
|Ground white pepper||1⁄4 Teaspoon (Sauce;)|
|Cornflour||1 Teaspoon (Sauce;)|
In a bowl, mix together, rice wine or dry sherry, salt, sugar and cornflour (cornstarch).
Stir in pork to coat evenly.
Leave for 30 minutes.
In a wok, heat oil, until very hot, add pork and deep fry for 3-4 minutes until cooked through.
Using a slotted spoon, lift out pork and drain on absorbent kitchen paper.
Place nuts in a small wire basket, lower into oil and deep fry for a few seconds until lightly coloured.
Drain on absorbent kitchen paper.
Pour oil from wok, leaving just 1 tablespoonful.
Add garlic, fry briefly then add all the vegetables.
Continue cooking for 3-4 minutes.
In a bowl, mix together sauce ingredients, stir into wok and simmer until thickened.
Stir in pork and heat through gently.