Cashew & Pork Stir Fry

Submitted by Galley Wench

"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: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 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)

directions

1. Trim fat from pork and cut into 3/4 inch slices.
2. Place in shallow dish.
3. Blend the soy sauce and cornstarch together until smooth and free of lumps.
4. Pour soy mixture over pork, stirring until all pieces are coated.
5. Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
6. 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.
7. 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.
8. Using a slotted spoon, transfer to a plate and keep warm.
9. Drain the pork, reserving the marinade.
10. Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
11. 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.

Reviews

[Nimz_]

This was very good and we really enjoyed. That said, there was not enough marinade to cover my meat even after doubling it and there wasn't enough to add any extra to the dish. So I added extra chicken stock and some extra soy sauce and thickened with more cornstarch. Loved it. I wanted a hint of heat so added some of my hot pepper oil for a little of the oil. Served this over rice noodles. Thanks GW for another great meal.

 

[Erich J]

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.

 

[OBXChef]

Not too shabby, I added more veggies to make it more weight watchers friendly. I added more soy and red pepper than it called for.

 

[Bergy]

I would give this more stars if I could - It is so easy and so tasty. I marinated the pork for 3 hours in the fridge in a zip lock bag, turning it often. I added the ginger, garlic & pepper flakes to the marinade and I was generous with the pepper flakes. Only made a half recipe for the two of us. This will be made often and I will also make it with chicken. Thanks Galley Wench for a delicious dinner

 

[adopt a greyhound]

Excellent stir fry. DH says a five and it's a keeper. Loved the cashews and noodles. Added sugar snap peas.. We will have this one often.