Cashew Pork

Things have been a bit frustrating over here for me in the kitchen.  Cooking with one functional hand is getting old.  I could ask for help, but that really isn't my style.  We've had more unhealthy take out over the past 2 weeks than we've had in previous 6 months!

So over the weekend, I tried to come up with a meal plan that was not too overly ambitious and would require little help.  Even though the husband, would help, he's been pulling double duty, working from home and dealing with the kids so I wanted to really do it all myself. Chopping the veggies was a bit challenging and probably more than a little unsafe but I made do.  So my point is, if I can pull this off one handed, you surely can do it with two!

When I planned this it was cashew chicken BUT like a dummy I didn't take the chicken out of the freezer and I had pork in the fridge so voila, a new recipe is born.

I got the base cashew chicken recipe from RASA MALAYSIA but I changed it up a bit to satisfy my taste.

CLICK HERE TO PRINT RECIPE.

TIPS:

• Make sure you get all ingredients prepped before you start cooking.  Once you get food in the pan it moves quickly.
• I buy minced ginger in a tube from the produce department, I find it much easier to work with than fresh.
• Buying meat already sliced for stir fry is a huge time saver.
• If you like a little heat add a pinch of crushed red pepper flakes.   

  

Ingredients:

1.5 lb pork, sliced into thin strips

½ C cashew nuts

1 green bell pepper, chopped

1 tsp minced ginger (or 5 slices fresh ginger)

½ onion, chopped

2 C shredded green cabbage

1 T canola oil

Marinade Ingredients:

1 tsp baking  soda

1 tsp corn starch

1 tsp rice wine

 

Sauce Ingredients:

1 T oyster sauce

1 ½ tsp soy sauce

3 T water

1/8 tsp white pepper

1 tsp sugar

1 tsp rice wine

1/8 tsp sesame oil

Directions:

·         Marinate pork with baking soda for 15 minutes.  Rinse baking soda off pork.  Pat dry then marinate with rice wine and cornstarch for another 15 minutes.

·         While meat is marinating, whisk together sauce ingredients and set aside.

·         Heat oil in a wok or large stir fry pan over medium high heat.  Add pork.  Stir fry 3-4 minutes.  Remove from pan and set aside.

·         In same pan over medium high heat add onions, ginger, pepper and cabbage.  Stir fry 3 minutes.  Add pork back to pan.

·         Pour sauce into pan, stirring well to coat. Continue to cook a few minutes longer until pork is cooked through.  Add salt to taste.

·         Turn off heat.  Add cashews and stir well.

·         Serve over rice or noodles.