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Recipes - Pork and Cashews Recipe

Recipe Name

Pork and Cashews

Submitted by

Sandy Hatchett

Recipe Description

A quick, tasty stir fry with a bit of zing!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	40	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



3	tablespoons	soy sauce, lite, (shoyu)
1	teaspoon	sugar
2	teaspoons	Cornstarch
2	tablespoons	peanut oil
2	teaspoons	fresh ginger minced
2	teaspoons	garlic minced
1	large (2-1/4 per lb, approx 3-3/4" long, 3" dia)	Peppers, sweet, red, raw, sliced
2	cups, whole	snow peas, ends snipped and cut diagonally
1	cup, halves and whole	cashews
0.75	pounds	Boneless Pork Sirloin Roast, thinly sliced

Steps

Sequence	Step

1	Combine first three ingredients and then set aside.
2	Heat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl over wok to coat evenly. 1 teaspoon of ginger and garlic and stir fry for five seconds. Add bell pepper and stir fry for five minutes and peas and cashews and 1/4 teaspoon red pepper flakes. Stir fry until tender crisp. Transfer vegetables to a bowl and set aside.
3	Heat remaining peanut oil in wok. Add remaining ginger and garlic. Stir fry for five seconds. Add pork and additional red pepper flakes if you like it hot. Stir fry until pork is no longer pink. Add vegetables back to wok and reserved sauce from step one back to the wok. Stir try until heated through. Serve over brown rice.

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