Spicy Pork and Cashew Stir Fry

by Laura on November 8, 2017

in Featured Recipe, Main Meals, Pork, Recipes


Spicy Pork and Cashew Stir Fry with Snow Peas and Red Pepper

This flavorful stir fry is the perfect recipe to whip together after a long day at work. Quick and easy to make, plan on making extra for tomorrow’s lunch!

  • 1 Tbsp medium-dry Sherry
  • 2 tsp cornstarch
  • 3 Tbsp soy sauce
  • 2 tsp Asian sesame oil
  • 3/4 lb. boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
  • 1 tsp sugar
  • 3 Tbsp minced peeled fresh giner
  • 2 tsp minced garlic
  • 1/2 tsp dried hot red pepper flakes
  • 1 large red bell pepper, cut into 1/4-inch thick strips
  • 1/2 lb. snow peas, trimmed
  • 1 cup salted roasted cashews

Stir together Sherry, cornstarch, and 1 Tbsp soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

In another bowl, stir together sugar and remaining 2 Tbsp soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on the cooking surface evaporates immediately. Add 1-1/2 Tbsp peanut oil, swirling wok to coat evenly, then stir fry 1 tsp ginger, 1 tsp garlic, and 1/4 tsp pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir fry 2 minutes. Add snow peas and cashews and stir fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1-1/2 Tbsp 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 cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir fry until vegetables are just heated through, about 1 minute more.

Source: Gourmet, January 2001

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