Pork Cashew Stir Fry Recipe
Ingredients
| Boneless pork | 1 1/2 Pound | |
| Soy sauce | 2 Tablespoon | |
| Five spice powder | 1/4 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Ginger root | 1 Teaspoon, grated | |
| 6 green onions, bias-sliced into 1-inch lengths | ||
| Cashews | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
