Stir Fried Pork With Broccoli And Cashews Recipes

Steps:

• Spray non-stick skillet with cooking spray and place over medium heat.
• Add onion and cook 8 minutes, stirring occasionally. Remove from pan and set aside.
• Recoat pan with cooking spray and stir fry broccoli 3 minutes.
• Add broccoli to onion.
• Spray pan again and fry pork and red pepper for 4 minutes or until pork loses its pink color.
• Reduce heat. Stir in the green onions, sugar, ginger, and garlic and cook 30 seconds.
• Stir in onion and broccoli.
• Add chicken broth and soy sauce.
• Cook 1 minute.
• Drizzle with sesame oil and sprinkle with cashews.
• Serve over rice.

Steps:

• In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
• Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

Steps:

• Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.

Steps:

• Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
• Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.
• Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.

Steps:

• Mix the soy sauce, sherry, sugar and 2 tbsp water in a small bowl. Heat the oil in a large frying pan or wok, add the onion and beef, then stir-fry quickly until the beef is lightly browned. Tip out onto a plate.
• Add the broccoli and cashews to the pan, stir-fry for 1 min, then add the soy mixture. Bring to the boil, then cover and simmer for 5 mins until the broccoli is just tender.
• Tip the beef and onion back into the pan and heat through briefly before serving with noodles or rice.

Steps:

• Using a sharp knife, slice the pork tenderloin into 1/4-inch thick slices across the grain. Cut each slice crosswise at 1/4-inch intervals so that you have long thin pieces of meat. Transfer pork to a small bowl, add 1 tablespoon of the soy sauce, the rice wine, and toss until thoroughly combined. Refrigerate for at least 30 minutes. In a small bowl combine 1/4 cup of the chicken broth, the 2 remaining tablespoons of soy sauce, the cornstarch, oyster sauce, sesame oil and crushed red pepper and set aside. Heat a wok over high heat until hot. Add the cooking oil and, when hot, add the pork. Stir-fry until no longer pink, about 1 minute. Transfer the pork to a plate and cover loosely with aluminum foil to keep warm. Add the onion and garlic to the wok and cook until slightly softened and fragrant, about 30 seconds. Add the broccoli and remaining 1/2 cup of chicken stock and cook, stirring, until the broccoli is tender-crisp, about 3 minutes. Add the soy sauce mixture and cook for 1 minute, or until the sauce is thickened. Return the pork to the wok and add the cashews. Toss to thoroughly combine and serve immediately with rice, garnished with the green onions. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stir-fried-pork-and-broccoli-with-cashews-recipe.html?oc=linkback

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.