Stir Fried Pork, Nuts and Vegetables

 Stir Fried Pork, Nuts and Vegetables

  Chinese servings)

1/2 pound lean pork (butt or shoulder)
3 to 4 stalks celery I small onion
6 to 8 carrots
1/2 red pepper
1 tablespoon soy  Cashew Nuts

sauce
1/4 teaspoon sugar
2 teaspoons cornstarch
3 tablespoons oil
1/4 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root, minced
1/4 cup roasted almonds or cashew nuts
1/4 to 1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon sesame oil
1 tablespoon cornstarch dissolved in 3 tablespoons water

Cut pork in 1/8 to 1/4 inch thick slices across the grain. Trim celery and cut in 1 1/2 inch pieces diagonally. Cut onion in half lengthwise and then cut in 1 inch pieces. Cut carrots in a rolling cut diagonally into 1 1/4 inch long pieces. Remove membrane and seeds from red pepper and cut into 2 inch long and 1/2 inch wide strips. Mix soy sauce, sugar and cornstarch. Add pork and toss to coat. Bring plenty of salted water to the boil, add the carrots and parboil for about 4 minutes. Rinse under cold running water until completely cooled and drain. Heat half of the oil in a wok or other pan. Add salt and stir fry for 30 seconds. Add pork and stir fry for about 2 1/2 minutes or until it has lost any trace of pink.

Remove from pan. Add remaining oil and heat until very hot. Add garlic and ginger root and stir fry until lightly browned. Discard garlic. Add vegetables and almonds or cashew nuts and stir fry for about 1 minute. Add broth, soy sauce, sherry and sesame oil and bring quickly to the boil. Reduce heat, cover and cook for about 2 to 2 1/2 minutes. Return pork and heat through. Stir in cornstarch mixture to thicken into a sauce. Serve immediately.

 

 

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