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Cashew Pork Recipe
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||2 Teaspoon|
|Lean boneless pork||1⁄2 Pound, cut into 1/2 inch cubes|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Onion||1 Small, diced|
|Carrot||1 Small, diced|
|Celery stalk||1 , diced|
|Zucchini||1 Small, diced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 Teaspoon, mixed with 2 teaspoons water|
|Unsalted roasted cashews/Toasted blanched almonds||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1574 Calories from Fat 1035
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 26.1 g130.5%
Trans Fat 0 g
Cholesterol 136.1 mg
Sodium 3022.4 mg125.9%
Total Carbohydrates 69 g22.9%
Dietary Fiber 9.9 g39.5%
Sugars 18.3 g
Protein 70 g140.2%
Vitamin A 177% Vitamin C 68.8%
Calcium 11.4% Iron 54.6%
*Based on a 2000 Calorie diet
Add pork and stir to coat.
Set aside for 30 minutes.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 2 minutes or until lightly browned.
Add onion, carrot, celery, zucchini, and broth.
Cover and cook for 2 minutes or until carrot is crisp-tender.
Add soy sauce, sesame oil, and sugar; stir well to combine.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in nuts just before serving.