Spicy Cashew Pork

READY IN: 36mins
Recipe by evelynathens

An exceptional stir-fry. From Gourmet magazine (2001).

Top Review by kvbodens

Another excellent dish. Yes, the pork was the best part. I've never done breading like that before, but it was perfect! I might try that with sweet and sour chicken sometime... Oh, yeah, we skipped the soy sauce due to allergy...

Ingredients Nutrition

Directions

  1. Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
  2. Add pork, stirring to coat well, and let stand 10 minutes.
  3. Stir together sugar and remaining 2 tblsps soy sauce.
  4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
  5. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
  6. Add bell pepper and stir-fry 2 minutes.
  7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
  8. Transfer vegetables to a bowl.
  9. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
  10. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
  11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
  12. Serve with steamed rice.

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