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Meats & Seafood -
Cashew Pork Stir-Fry
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| INGREDIENTS |
- 1 pound pork tenderloin
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2 tablespoons canola oil, divided
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2 large carrots, cut diagonally
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2 celery stalks, cut diagonally
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1/2 cup unsalted cashews Cooked rice
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Sauce:
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1 tablespoon grated orange rind
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3/4 cup orange juice
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1 tablespoon cornstarch
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3 tablespoons soy sauce
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1/3 cup light corn syrup
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1/4 teaspoon ground ginger
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| INSTRUCTIONS |
Cut tenderloin into thin strips; set aside. Combine sauce ingredients, stirring well.
Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add carrots and celery; stir-fry for about three minutes. Remove vegetables; set aside.
Heat remaining oil in skillet or wok. Add pork; stir-fry for about three minutes. Return vegetables to skillet; add sauce and cashews. Cook, stirring constantly, over medium-high heat, until thickened. Serve over rice with additional soy sauce if desired. |
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