Sunday, January 31, 2010

Stir-Fried Cashew Pork

This recipe made me wonder why we don't make stir fry more often. It's so easy and versatile, and a good way to use up any leftover meat or veggies you have hanging around in the fridge. There's really no need for those icky bottled stir-fry sauces either... you can make your own with just a few ingredients. Expect to see more stir fries in upcoming posts!

This dish features pork tenderloin (tip... it's easier to slice into strips if it's a little bit frozen), cashews, and snow peas in a simple sauce, served over jasmine rice. What did John have to say about it? "Are you going to put this on the blog?? I want to make it again but I don't want to forget about it!". Men have such a special relationship with pork products, don't they?

Stir-Fried Cashew Pork
adapted from America's Test Kitchen 30-Minute Suppers

1/2 cup hoisin sauce
1/3 cup water
2 Tbs. soy sauce
1/2 tsp. red pepper flakes
2 Tbs. vegetable oil
1 pork tenderloin (3/4 - 1 lb.), cut into 1/4 inch strips
1 cup snow pea pods
3 garlic cloves, minced
1 Tbs. grated fresh ginger
1/2 cup roasted, unsalted cashews, coarsely chopped
1/4 cup cilantro, chopped (optional)

1. Combine hoisin sauce, water, soy sauce, and red pepper flakes in a small bowl. In a large non-stick skillet, heat about 2 tsp. of oil over medium-high heat until just smoking. Add half of the pork and cook until no longer pink (about 2 minutes); transfer to a plate. Repeat with another 2 tsp. of oil and remaining pork.

2. Add remaining oil to skillet and heat until shimmering. Cook peas until tender-crisp, about 2 minutes. Add garlic and ginger, and cook for an additional 30 seconds, or until fragrant. Add the sauce, cashews, and pork to the pan and cook until thickened, about 1 minute. Sprinkle with cilantro and serve.


Click here for a printable recipe.

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