Crunchy Cashew Pork
Crunchy Cashew Pork
2 tsp cornstarch
1/2 cup chicken broth
1/4 cup cider or red wine vinegar
2 Tbs soy sauce
2 tsp plus 2 Tbs vegetable oil, divided
3/4 lb boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice
In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp oil until smooth; set aside. In a large skillet or wok over medium-high heat, stir-fry pork in 1 Tbs oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice. Yield: 4 servings.
2 tsp cornstarch
1/2 cup chicken broth
1/4 cup cider or red wine vinegar
2 Tbs soy sauce
2 tsp plus 2 Tbs vegetable oil, divided
3/4 lb boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice
In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp oil until smooth; set aside. In a large skillet or wok over medium-high heat, stir-fry pork in 1 Tbs oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice. Yield: 4 servings.
