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Receta Cashew And Pork Stir Fry
by Global Cookbook

Cashew And Pork Stir Fry
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Ingredientes

  • 1 c. chicken broth
  • 4 1/2 Tbsp. reduced-sodium soy sauce
  • 3 Tbsp. cornstarch
  • 4 1/2 Tbsp. vegetable oil - divided
  • 1 1/2 lb pork tenderloin, cut into 1/4-inch strips
  • 1 1/2 x 2 medium yellow onion, cut into 8 wedges
  • 2 clv garlic, chopped (used 1 1/2 tsp chopped garlic)
  • 4 ounce fresh mushrooms, sliced
  • 4 c. broccoli flowerets - see below (used fresh and frzn combo)
  • 2 med red bell pepper, cut into squares (about 1 1/2 c.)
  • 1/2 c. cashews or possibly peanuts (optional) didn't use
  • 3 c. white rice, cooked (3 c. before cooking)

Direcciones

  1. Boil broccoli flowerets for 3 min, 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 possibly large nonstick skillet over high heat. Add in oil to wok; heat till warm but not smoking. Add in 1/2 pork to wok; cook, stirring constantly, till no longer pink, about 5 min. 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 in onion and garlic to wok; cook, stirring constantly, for 3-4 min. Add in mushrooms,fry for additional 2 min or possibly till mushrooms done. Add in broccoli and bell pepper; cook, stirring constantly, till crisp-tender, about 2 min.
  2. Add in pork to wok. Give the broth mix a good stir and add in to wok. Cook, stirring, till pork is heated through and sauce thickens, about 5 min.
  3. Stir in cashews. Place rice on individual serving plates. Spoon pork mix over rice. Serve immediately.