Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 tablespoon medium-dry sherry |
2 teaspoons cornstarch |
3 tablespoons soy sauce |
2 teaspoons asian sesame oil |
3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips |
1 teaspoon sugar |
3 tablespoons peanut oil |
2 teaspoons minced peeled fresh ginger |
2 teaspoons minced garlic |
1/2 teaspoon dried hot red pepper flakes |
1 large red bell pepper, cut into 1/4-inch-thick strips |
1/2 lb snow peas, trimmed |
1 cup salted roasted cashews |
accompaniment: rice |
Directions:
1. Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
2. Stir together sugar and remaining 2 tablespoons soy sauce.
3. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
4. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
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