Stir fried cashew pork

for 4-6 people, with rice or noodles..

  • 3 tbsp. soy sauce, divided
  •  dash of pepper
  • 2 tbsp. vegetable oil, divided
  • 1 1/2 c. Chinese pea pods (or broccoli or zucchini)
  • 1 c. cashews
  • hot cooked rice
  • 4 tsp. cornstarch, divided
  • 1 lb. pork tenderloin, thinly sliced
  • 1 onion, cubed
  • 1/2 c. chicken broth
  • 1 green onion, minced
  • Few leaves of Bok Choy cabbage (option), shredded
  1.  Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch pepper.
  2. Add pork, tossing to coat.
  3. Let stand 20 minutes (longer in refrigerator).
  4. Heat 1 tablespoon of oil in wok over high flame.
  5. Stir fry pork 2 or 3 minutes until white.
  6. Push pork up sides of wok.
  7. Add remaining oil; stir fry onion 1 minute.
  8. Add pea pods, stir fry until tender-crisp, then mix with pork.
  9. Add Bok Choy, if you have it..
  10. Combine remaining soy sauce and chicken broth.
  11. Add to wok, cooking until thickened.
  12. Stir in cashews.
  13. Garnish with green onion. Serve with rice.
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