SPICY CASHEW PORK
Make and share this Spicy Cashew Pork recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
- Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tblsps soy sauce.
- 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.
- 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.
- Serve with steamed rice.
Nutrition Facts : Calories 537.3, Fat 39.2, SaturatedFat 8.9, Cholesterol 53.6, Sodium 1020.7, Carbohydrate 22.2, Fiber 3.6, Sugar 7.3, Protein 25.6
PORK 'N' PEA POD STIR-FRY
A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Irvine, California. "We like this dish extra spicy, so I use a tablespoon of red pepper flakes," Jane notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm. , In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange zest. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.,
Nutrition Facts : Calories 286 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 354mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SPICY PORK STIR-FRY
Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SPICY WOK-CHARRED SNOW PEAS
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don't have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.
Provided by David Tanis
Categories main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
- Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
- Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 4 grams, TransFat 0 grams
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