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    Cashew Pork Stir-Fry


    Source of Recipe


    Judy
    1/2 pound boneless lean pork
    3 tablespoons Soy Sauce, divided
    2 tablespoons cornstarch, divided
    1 teaspoon sugar, divided
    1 clove garlic, minced
    1/2 teaspoon fennel seed, crushed
    2 tablespoons vegetable oil, divided
    1 small onion, chunked
    1 bunch green onions, cut into 2-inch lengths, separating whites
    from tops
    2 medium carrots, thinly sliced
    1/3 cup roasted unsalted cashews
    Hot cooked rice


    Cut pork across grain into thin slices; coat with mixture of
    1 Tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and
    garlic. Let stand 15 minutes.

    Blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and whites of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes.
    Add green onion tops; stir-fry 1 minute. Add pork and soy sauce
    mixture. Cook, stirring, until sauce boils and thickens. Sprinkle
    with cashews; serve over rice.

    Makes 4 servings




 

 

 


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