Stir-Fried Cashew Pork or Chicken

Adapted from "America's Test Kitchen - 30 Minute Suppers".

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄3 cup hoisin sauce
• 2  tablespoons soy sauce
• 1⁄3 cup water
• 1⁄4-1⁄2 teaspoon red pepper flakes (to taste)
• 2  tablespoons  vegetable oil
• 1  lb  pork tenderloin, cut into 1/4 inch strips (can sub boneless skinless chicken breast strips)
• 3  garlic cloves, minced
• 1  tablespoon  grated fresh ginger
• 1  cup  roasted unsalted cashews (half coarsely chopped, half left whole for texture)
• 1⁄4 cup fresh cilantro leaves, chopped
•  hot steamed rice

Directions

1. Begin cooking rice according to package directions.
2. In a small bowl, mix Hoisin, soy sauce, water and pepper flakes. Set aside.
3. Heat 2 teaspoons of the vegetable oil in a wok or medium sized skillet over medium high heat. Once hot, stir fry half of the pork (or chicken) until cooked through, about 2 minutes, then transfer it to a plate. Repeat with another 2 tsp of vegetable oil and other half of pork.
4. Add remaining vegetable oil to the wok and heat until shimmering. Add garlic and ginger and cook 30 seconds. Add sauce mixture, pork (or chicken) and it's juices, and cashews . Cook for 2 -3 minutes until thickened.
5. Sprinkle stir fry with chopped cilantro and serve over hot rice.