Recipe: Pork Cashew Stir-fry

Credit: Flickr/nekonoir

This easy meal will satisfy your craving for Chinese food

From my new cookbook In a Pinch, a satisfying pork stir-fry full of Asian flair, with a nice finish of cashews for crunch


Ingredients

Marinated Pork:

• 1/4 cup sherry

• 2 Tbsp. soy sauce

• 1 Tbsp. toasted sesame oil

• 2 Tbsp. cornstarch

• 2 lb. pork tenderloin, cut into 1/2-inch cubes



Stir-fry:

• 2 Tbsp. grapeseed oil, divided

• 1 large onion, cut in large dice

• 3 garlic cloves, minced

• 2 Tbsp. freshly minced ginger

• 1/3 cup hoisin sauce

• 2 Tbsp. rice vinegar

• 2 Tbsp. soy sauce

• 2 Tbsp. toasted sesame oil

• 1/2 lb. button mushrooms, quartered

• 1/3 cup beef stock

• 1/2 lb. snow peas

• 1 red pepper, cored, diced

• 1 yellow pepper, cored, diced

• 1 cup toasted cashews

• 1/2 cup chopped fresh cilantro (garnish)



Instructions

1. Mix all marinade ingredients in a bowl and add cubed pork.
2. Mix well to coat and let mixture sit until you are ready to cook.
3. Heat 1 Tbsp. of the grapeseed oil over high heat in a heavy-bottomed wok.
4. Stir-fry the pork for about 5 minutes until it starts to cook through. Remove and set aside.
5. Add remaining 1 Tbsp. oil and sear the onion until it begins to brown.
6. Mix together garlic, ginger, hoisin sauce, rice vinegar, soy sauce and sesame oil. Pour into the wok and let mixture cook for 1 minute.
7. Add mushrooms, reserved pork and stock.
8. Stir to mix through with the heat on high.
9. Add snow peas and peppers and stir-fry until veggies are cooked but still crisp.
10. To serve, transfer stir-fry to a platter, top with the cashews and garnish with the cilantro.
11. Serve with steamed rice.

Serves 6

Listen to Caren McSherry the first Thursday of each month between 11:30 a.m. and noon on CKNW 98.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.