Recipe: Cashew and Pork Stir Fry
- 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
- 2-4 oz. leek, trimed and shredded
- 1 inch piece fresh ginger root, peeled and cut into matchsticks
- 2 garlic cloves, peeled and chopped
- 1 (15 ounce) can chicken or 1 (15 ounce) can vegetable broth
- 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 skillet until 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, and garlic; 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. Serve over rice.