Cashew and Pork Stir Fry

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #3767

December 30, 2011



"This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Feel free to add your favorite vegetables. Time indicated does not include marinade time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (534.4 g)
  • Calories 1314.6
  • Total Fat - 70.7 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 364.3 mg
  • Sodium - 1028.4 mg
  • Total Carbohydrate - 89.5 g
  • Dietary Fiber - 18.8 g
  • Sugars - 10.9 g
  • Protein - 81.3 g
  • Calcium - 169.9 mg
  • Iron - 11.6 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 1.7 mg

Step 1

Trim fat from pork and cut into 3/4 inch slices. Place in a shallow dish or Zip lock bag.

Step 2

Blend the soy sauce and cornstarch together until smooth and free of lumps. Pour soy mixture over pork, stirring until all pieces are coated. Cover with plastic wrap and marinade in refrigerator for at least 1 hour.

Step 3

Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.

Step 4

Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft. Using a slotted spoon, transfer to a plate and keep warm.

Step 5

Drain the pork, reserving the marinade. Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.

Step 6

Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens.

Step 7

Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

GW This recipe has just the right amount of oomph! So tasty, just spicy enough. Great healthy tasty recipe. The pork was so tender and moist, the veggies just cooked enough. Thanks for a lovely Sunday Dinner

(17 Jun 2012)

LindasBusyKitchen

Very good stir-fry. I loved the mix of flavors in this dish, with just a little heat from the peppers and the crunch from the cashews. It was easy to prepare and I am putting it on my to do again list right now. Thank you for this great recipe Galley_Wench!

(11 Mar 2012)