Name: Cashew and Pork Stir-Fry
- 1 cup chicken broth
- 4 1/2 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 4 1/2 tablespoons vegetable oil - divided
- 1 1/2 pound pork tenderloin, cut into 1/4-inch strips
- 2 medium yellow onions, cut into 8 wedges
- 2 cloves garlic, minced
- 4 ounces fresh mushrooms, sliced
- 4 cups broccoli flowerets - see below (used fresh and frozen combo)
- 2 medium red bell pepper, cut into squares
- 1/2 cup cashews or peanuts (optional)
- Boil broccoli flowerets for 3 minutes, drain and dry between paper towels before starting the actual cooking.
- In a small bowl, combine broth, soy sauce, and cornstarch and 1 1/2 Tbsp vegetable oil. Mix well. Set aside.
- Heat a wok or large nonstick skillet over high heat. Add oil to wok; heat until hot but not smoking.
- Add 1/2 pork to wok; cook, stirring constantly, until no longer pink, about 5 minutes. Transfer pork to paper towel-lined plate.
- Repeat with other half of pork
- Drain oil.
- Wipe out pan and refresh with another 1/2 Tbsp oil. Add onion and garlic to wok; cook, stirring constantly, for 3-4 minutes.
- Add mushrooms
- Fry for additional 2 minutes or until mushrooms done.
- Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, about 2 minutes.
- Add pork to wok.
- Give the broth mixture a good stir and add to wok.
- Cook, stirring, until pork is heated through and sauce thickens, about 5 minutes.
- Stir in cashews
Comments: 11/3/2010 - I made a modified version of this.
11/30/2016 - I used leftover pork tenderloin, one large onion, half a head of
broccoli, and a yellow pepper. I cooked the broccoli in the microwave in an
open bowl for 2 minutes, and added the leftover pork after the broccoli and
bell peppeer were done.
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