Pork With Peppers And Cashews Recipe
Ingredients
| Pork | 1 Pound, cut into 0.75 inch cubes | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1⁄2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Small, cut into 0.75 inch cubes | |
| Green pepper | 1 Large, cut into 0.75 inch cubes | |
| Red pepper | 1 Large, cut into 0.75 inch cubes (Vine-Ripened Green) | |
| Cornstarch | 1 Tablespoon (In 0.5 Cup Cold Water Or Chicken Broth) | |
| Cold water/Chicken broth | 1⁄2 Cup (8 tbs) | |
| Cashews | 4 Ounce |
Nutrition Facts
Serving size
Calories 418 Calories from Fat 212
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 74.8 mg24.9%
Sodium 276.9 mg11.5%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3 g11.8%
Sugars 6.1 g
Protein 31 g62%
Vitamin A 23.1% Vitamin C 131.6%
Calcium 3.3% Iron 19.7%
*Based on a 2000 Calorie diet
Directions
Heat oil in wok; stirfry pork mixture 4 to 5 minutes, until pork is well done.
Push aside.
Stirfry onion 1 to 2 minutes, add green peppers, and continue to stirfry for 2 to 3 minutes.
Return the pork and add the combined soy sauce and cornstarch mixture.
Heat and stir gently until sauce is thickened and clear.
Add cashews and allow them to heat through.
Serve at once with rice.
Chef
