Cashew Pork with Snow Peas and Ginger
By America's Test KitchenPublished on July 22, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup raw cashews, chopped1 cup low-sodium chicken broth ¼ cup mirin ¼ cup soy sauce 3 tablespoons cornstarch 1 (16 ounces) pork tenderloin, trimmed3 tablespoons vegetable oil 8 ounces snow peas, strings removed2 carrots, peeled and cut into 2-inch-long matchsticks6 garlic cloves, minced1 tablespoon grated fresh ginger
Instructions
- Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.
- Add remaining 2 teaspoons oil, snow peas, and carrots to now-empty skillet and cook until snow peas are bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup raw cashews, chopped
1 cup low-sodium chicken broth
¼ cup mirin
¼ cup soy sauce
3 tablespoons cornstarch
1 (16 ounces) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
2 carrots, peeled and cut into 2-inch-long matchsticks
6 garlic cloves, minced
1 tablespoon grated fresh ginger
Ingredients
½ cup raw cashews, chopped
1 cup low-sodium chicken broth
¼ cup mirin
¼ cup soy sauce
3 tablespoons cornstarch
1 (16 ounces) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
2 carrots, peeled and cut into 2-inch-long matchsticks
6 garlic cloves, minced
1 tablespoon grated fresh ginger
Ingredients
½ cup raw cashews, chopped
1 cup low-sodium chicken broth
¼ cup mirin
¼ cup soy sauce
3 tablespoons cornstarch
1 (16 ounces) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
2 carrots, peeled and cut into 2-inch-long matchsticks
6 garlic cloves, minced
1 tablespoon grated fresh ginger
Why This Recipe Works
A common problem with stir-fries is that the sauce slides right off the meat, taking the flavor with it. We coat the pork with oil and cornstarch before browning it to develop a slightly craggy exterior for the sauce to cling to.
Instructions
- Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.
- Add remaining 2 teaspoons oil, snow peas, and carrots to now-empty skillet and cook until snow peas are bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.
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