Cashew Pork Recipe
Ingredients
| 2 teaspoons each cornstarch and soy sauce | ||
| Dry sherry | 1 Tablespoon | |
| 3/4 pound boneless lean pork, cut in 1/2 inch cubes | ||
| Salad oil | 3 1/2 Tablespoon | |
| 1 medium-size carrot, cut in 1/4 inch cubes | ||
| Cooking sauce | ||
| Cashews | 1 Cup (16 tbs), roasted | |
| Minced ginger | 1/2 Teaspoon | |
| Bamboo shoots | 1/2 Cup (16 tbs), diced | |
| Frozen peas | 1/3 Cup (16 tbs), thawed | |
Directions
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.
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.
Chef
