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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