Wednesday, October 27, 2010

Fried Pork with Cashews

  • 1/3 cup hoisin sauce
  • 1/3 cup water
  • 2 tbsp soy sauce (check label for gluten-free)
  • 1/2 tsp red pepper flakes
  • 2 tbsp vegetable oil
  • 1 pound pork (tenderloin, shoulder, or boneless ribs), cut into bite sized pieces
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 cup roasted unsalted cashews - half coarsely chopped, half whole
  • 1/4 cup fresh whole cilantro leaves
  1. Combine the hoisin sauce, water, soy sauce, and pepper flakes in 1 liquid measuring cup.
  2. Heat a few teaspoons of the oil in a large nonstick (or cast iron) pan over medium-high heat.
  3. Brown the pork and push it to the edge of the pan when done.
  4. Add the remaining oil, garlic and ginger. Fry the garlic and ginger for 30 seconds (until fragrant).
  5. Push the pork back to the middle of the pan and add the cashews and hoisin mixture.
  6. Cook until the sauce has thickened.
  7. Mix in cilantro and serve on a bed of fried noodles.

Recipe mostly from What's Cookin, Chicago?

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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1 comment:

  1. Mmmm, this is my kind of dish :-) I love pork tenderloin, but never think to buy it!

    Hungry Jenny x


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