Yield: 4 Servings
|4 teaspoons||Dark soy sauce|
|2 teaspoons||Chinese red- or white-wine vinegar|
|2 teaspoons||Rice wine OR dry sherry|
|2 teaspoons||Oriental sesame oil|
|\N \N||PORK and VEGETABLES:|
|2 tablespoons||Chicken stock OR water|
|1 pounds||Boneless pork loin OR tenderloin|
|12 ounces||Broccoli (1 bunch)|
|1 large||Red bell pepper|
|1 medium||Garlic clove|
|1 \N||Piece ginger (about 1 inch long)|
|4 tablespoons||Vegetable oil|
|½ cup||Cashews (2 oz)|
PREPARATION: For The Sauce, mix all of the sauce ingredients in a small bowl and set aside.
For The Pork And Vegetables, dissolve 1½ tsp of the cornstarch in the chicken stock. Set aside. Slice the pork thinly against the grain and rub with the remaining teaspoon of cornstarch. Cut the broccoli into small florets and blanch in a large kettle of boiling water until almost tender, about 3 minutes. Drain well and pat dry.
Cut the red pepper into ¼-inch strips and set aside. Thinly slice the scallions, mince the garlic (1 tsp), and ginger (1 ½ tsp); set each aside.
COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but not smoking. Stir-fry the red peppers and cashews until peppers soften slightly and cashews start to brown, about 30 seconds; remove and set aside. Add pork and stir-fry until seared on both sides, or about 1 minute; remove and set aside with the peppers. Heat the remaining 2 tablespoons of oil, add the garlic, scallions, and ginger, and stir-fry until fragrant, about 15 seconds. Return the peppers, cashews, and pork to the wok. Immediately stir in the broccoli, sauce and cornstarch- stock mixture. Toss until sauce coats ingredients and thickens slightly, about 45 seconds. Serve immediately with steamed rice.
[COOKS; Sept 1988] Posted by Fred Peters.