Wednesday, August 25, 2010

Stir Fried Cashew Pork

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If there's one thing we rarely do is have Chinese take out. I don't see the need to since making Asian dishes come so naturally for me. This recipe for Stir Fried Cashew Pork is one that you can prepare in less than 30 minutes - definitely faster that any Chinese restaurant delivery service! And I'm willing to bet it tastes better too without any MSG...

Stir Fried Cashew Pork is definitely a Chinese American dish that's popular in our house. After browning and sauteeing the pork, garlic and ginger is added to the skillet for the base of aromatics. For the sauce, a mixture of hoisin sauce, water, soy sauce and red pepper flakes are added along with the cashews. The sauce eventually thickens while it deglazes the bottom of the skillet. Before you know it, the dish is done and garnished with fresh cilantro leaves for that added pop of color and bright flavor. Served over steamed rice or even your choice of noodles, this is one dish that may make you rethink having Chinese food delivered!

Stir Fried Cashew Pork
original Joelen recipe
serves 4

1/3 cup hoisin sauce
1/3 cup water
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 pound pork (tenderloin, shoulder, boneless ribs) and cut into bite sized pieces
3 cloves garlic, minced
1 tablespoons grated fresh ginger
1 cup roasted unsalted cashews - half coarsely chopped, half whole
1/4 cup fresh whole cilantro leaves

Combine the hoisin sauce, water, soy sauce, and pepper flakes in 1 liquid measuring cup. Heat a few teaspoons of the oil in a large nonstick skillet (or cast iron skillet) over medium high heat until it just starts to smoke. Brown and saute the pork in the skillet and push out to the sides of the pan when done.

Add the remaining oil to the skillet and add the garlic and ginger. Cook the garlic and ginger for a few seconds until fragrant. Pull the pork back to the center of the skillet and add the cashews and hoisin mixture. Cook until the sauce has thickened and remove off heat. Sprinkle with cilantro and serve with steamed rice.

5 comments:

Kelly said...

This sounds absolutely fantastic! I make a similar dish with tofu and sometimes chicken although mine has more of a Vietnamese flare. I wish I was as good as you when it comes to NOT ordering chinese takeout, but sometimes I love the laziness and their delicious fake meats.

As a sidebar, I'm a finalist in a recipe contest and I'd love your support if you have a moment. (I'm sure you must be swamped with the baby but if you have a spare moment I'd appreciate it.) To vote, see my video here: http://bit.ly/bXKr5j and then click that you "like it." (Note that you will have to log into your youtube account to vote and if you don't have one, you'll have to create one. I promise it only takes a minute!) If nothing else you get to see me look awkward on video. :-S

amg_2007 said...

Joelen, about how many does this serve?

Anonymous said...

I made this last night, and it was delicious! I made it with two thin pork chops (I halved the recipe) and it fed me and my husband. I combined it with lo mein and steamed green beans - so good!

Iron Chef Shellie said...

Ok. It's official. I want to make everything on your blog :P shall be printing quite a few pages now!

telesma said...

I have been making this cashew chicken recipe and loving it:

http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/

I will try your cashew pork, too. :)

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