Cashew & Pork Stir Fry
This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Note: At the suggestion of reviewers I have increased the marinade ingredients.
- Ready In:
- 1 lb lean pork tenderloin
- 4 tablespoons soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1 cup cashew nuts (unsalted if possible)
- 4 tablespoons peanut oil
- 1⁄4 teaspoon red pepper flakes
- 1 lb leek, trimed and shredded
- 1 inch piece fresh gingerroot, peeled and cut into matchsticks
- 2 garlic cloves, peeled and chopped
- 1 red bell pepper, deseeded and sliced
- 1 (15 ounce) can chicken or (15 ounce) can vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 1 lb freshly cooked oriental noodles (or packaged pre-cooked oriental noodles)
- Trim fat from pork and cut into 3/4 inch slices.
- Place in shallow dish.
- 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 30 minutes.
- 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.
- 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.
- 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.
- 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. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.
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I wanted to like this recipe, but it didn't turn out as well as I had hoped. Other than replacing the leeks with a yellow onion, I followed the recipe. While the pork was a little overdone (which might just be a personal preference), it lacked flavor and the sauce was way too runny. The pork was marinated for about 1 1/2 hours, so that was not the issue with flavor.