12 ounces broccoli florets, cut into bite-size pieces
1/2 cup roasted cashew nuts
Steamed rice
Green onions, thinly sliced
Instructions
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 at least 30 minutes.
In a small bowl combine 1/4 cup of the chicken broth, 2 tablespoons 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 1/2 cup 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. Garnish with green onions.
Originally Submitted
1/8/2012
0 Out of 5 from
0 reviews
You can add this Stir Fried Pork and Broccoli with Cashews recipe to your own private DesktopCookbook.
