This quick and easy weeknight meal is better than takeout any day: tender pieces of pork in a gingery, hoisin-based sauce studded with cashews and garnished with fresh cilantro…delicious!
I used 50% Less Salt Roasted & Salted Cashew Pieces from Trader Joe’s, which meant I didn’t need to chop any cashews and they were less expensive than whole cashews. If you’re watching your sodium intake, you may want to use low sodium soy sauce. Other than that, the recipe is very straight-forward. If you’re serving four people, be sure to serve with rice and a few side dishes (stir-fried veggies, potstickers, etc.). You may even want to double the recipe if you’re serving big eaters.
Stir-Fried Cashew Pork
-recipe from America’s Test Kitchen
Test Kitchen Note: Pork tenderloin is easier to slice when partially frozen. If time allows, freeze the tenderloin for 15 minutes or until slightly firm. Serve finished dish with white rice.
1/3 cup hoisin sauce
2 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/3 cup water
2 tablespoons vegetable oil
1 pork tenderloin (3/4 to 1 pound), cut into 1/4-inch strips
1 tablespoon grated fresh ginger
1 cup roasted unsalted cashews, half coarsely chopped, half left whole
1/4 cup fresh whole cilantro leaves
Combine hoisin sauce, 1/3 cup water, soy sauce, and pepper flakes in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Add half of pork and cook until no longer pink, about 2 minutes; transfer to plate. Repeat with additional 2 teaspoons oil and remaining pork.
Add remaining oil to empty skilled and heat until shimmering. Cook garlic and ginger until fragrant, about 30 seconds. Add hoisin mixture, cashews, pork, and any accumulated juices to pan and cook until thickened, about 1 minute. Sprinkle with cilantro. Serve.
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