Tuesday, September 28, 2010

Cashew Pork and Vegetables

This meal is great! I like it how it is but my husband said he would like it with more sauce. I think next time I'll double the sauce. Either way it's really good.

Printable Recipe

Cashew Pork and Vegetables
adapted from the Better Homes and Gardens cookbook

1 lb lean boneless pork, cut into thin strips
1/4 cup orange juice
2 Tbsp hoisin sauce
1/2 tsp ground ginger
1/8 tsp crushed red pepper
2 cups fresh pea pods
3 medium carrots, sliced on an angle
2 green onions, sliced
1/2 cup cashews
cooked rice
vegetable oil

Mix together orange juice, hoisin sauce, ginger, and crushed red pepper. Set aside. Heat vegetable oil in a wok or large skillet. (Add more oil as necessary during cooking.) Stir in carrot. Cook and stir for 2 minutes. Add pea pods and green onion. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add half of the pork to wok. Cook and stir for 2-3 minutes until no longer pink; remove from wok. Repeat with remaining pork. Return all meat and vegetables to wok. Stir sauce; add to wok. Cook and stir until heated through. Stir in cashews. Serve over rice.

Serves 4

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