One-skillet: pork cashew stir fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Pork tenderloin |
| 2 | tablespoons | Soy sauce |
| 2 | mediums | Carrots; sliced |
| 1 | Green bell pepper; diced | |
| ½ | cup | Cashews - roasted unsalted |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| Salt to taste | ||
Directions
Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet over high heat. Cut pork tenderloin into ½-inch strips and add to wok. Stir fry for 3 to 4 minutes, or until lightly browned. 2.
Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots. Cover and cook 3 minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved, about 1 minute. 4. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears. Season with salt to taste. Serve immediately with rice.