One-Skillet Pork Cashew Stir Fry
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
pork tenderloin
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | medium |
carrots
sliced |
|
| 1 | each |
green bell peppers
diced |
|
| ½ | cup |
cashew nuts
roasted, unsalted |
*
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
pork tenderloin
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2 | medium |
carrots
sliced |
|
| 1 | each |
green bell peppers
diced |
|
| 118 | ml |
cashew nuts
roasted, unsalted |
*
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
Directions
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.
Add soy sauce; stir fry 1 minute.
Reduce heat to medium and add carrots.
Cover and cook 3 minutes.
Add green peppers and cashews; stir fry 3 to 4 minutes.
Sprinkle with brown sugar and stir until dissolved, about 1 minute.
Dissolve cornstarch in water. Add to wok.
Stir and cook until sauce thickens and clears.
Season with salt to taste.
Serve immediately with rice.
