Cashew Pork and Broccoli
Source of Recipe
Sunday_Dinner@yahoogroups.com
12 ounces lean boneless pork
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 cup hoisin sauce
1/2 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
2 stalks celery, thinly bias-sliced (1 cup)
3 cups broccoli flowerets
2 cups hot cooked rice
1/2 cup dry roasted cashews
1. Trim fat from pork. Partially freeze pork. Thinly slice across
grain into bite-size strips. In a medium bowl stir together pork, 2
tablespoons soy sauce, sesame oil, ginger, and garlic. Cover and
refrigerate for 1 to 2 hours.
2. For sauce, in a small bowl stir together hoisin sauce, water, 2
tablespoons soy sauce, cornstarch, sugar, and crushed red pepper. Set
sauce aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Stir-fry
onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for
3 to 4 minutes or until the vegetables are crisp-tender. Remove
vegetables from the wok.
4. Add pork mixture to the hot wok. Stir-fry for 2 to 3 minutes or
until cooked through. Push pork from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until
sauce is thickened and bubbly. Return cooked vegetables to the wok.
Stir all ingredients together to coat with sauce. Cover and cook for 1
minute more or until heated through. Serve immediately with hot cooked rice.
Sprinkle with cashews.
Makes 4 servings.
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