Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper
|
1 tablespoon medium-dry Sherry |
|
2 teaspoons cornstarch |
|
3 tablespoons soy sauce, divided |
|
2 teaspoons Asian sesame oil |
|
¾ lb. Boneless pork loin, thinly sliced into 2 x ¼" strips |
|
1 teaspoon sugar |
|
3 tablespoons peanut oil, divided |
|
2 teaspoons minced garlic, divided |
|
2 teaspoons minced peeled fresh ginger,divided |
|
½ teaspoon dried hot red pepper flakes, divided |
|
1 large red bell pepper, cut into ¼" strips |
|
½ lb. snowpeas, trimmed |
|
1 cup salted roasted cashews |
Stir together sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
Stir together sugar and remaining 2 tablespoons soy sauce and set aside.
Heat a wok or large nonstick skillet over high heat until a bead of water dropped on it evaporates immediately. Add 1 ½ tablespoons peanut oil, swirling to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and ¼ teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry 1-2 minutes. Transfer vegetables to bowl.
Heat remaining 1 ½ tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cook through, 2-3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
Serve over rice.
NOTE: Found this in February 2001 Gourmet. I used walnuts since cashews are on the "don’t eat" list for kidney stones. I also bought thin sliced boneless loin chops and cut them into thin strips. I had extra virgin sesame oil and dry sherry, so that is what I used. It’s a pretty dish with all the colors and we enjoyed the taste!