©2006 Globalavida LLC

Cashew Pork

Ingredients:
10 ounces lean pork chops
2 green onions
½ small red bell pepper
½ small green bell pepper
3 cloves garlic
2 dried black mushrooms
3-4 ounces raw cashew nuts

Seasoning:
1 teaspoon rice wine or dry sherry
½ teaspoon salt
¾ teaspoon sugar
2 teaspoons cornstarch

Sauce:
½ cup chicken stock
2 teaspoons dark soy sauce
½ teaspoon sugar
Pinch of white pepper
1 teaspoon cornstarch

Soak black mushrooms in warm water for 25 min. Dice the pork and combine with seasoning ingredients. Refrigerate for 20 min.

Dice the green onions and bell peppers. Mince the garlic, and chop the black mushrooms.

Mix all the sauce ingredients in a bowl and set aside.

Pre heat the oil in a large wok over high heat. Add the cashews, stirring constantly while frying, until cashews darken. Remove toasted cashews from wok and set aside. Add the pork mixture to the wok (adding oil if needed) and stir fry for about 2 minutes. Add remaining vegetables and garlic to wok, stir fry 2 more minutes. Stir sauce ingredients in bowl until cornstarch is mixed then add to wok and stir fry until sauce is thick. Transfer to serving bowl, tossing cashews on top.

Serve with rice.