Cashew & Pork Stir Fry

Recipe by Galley Wench
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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