- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 36 mg
- Sodium
- 729 mg
This quick and simple stir-fry is inspired by Chinese cuisine and includes some of its traditional ingredients. It makes a great midweek meal for busy times. A good tip for stir-fries is to have all your ingredients prepared before you start cooking, as everything cooks so quickly, items in the pan can burn if you stop for chopping and prep.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 36 mg
- Sodium
- 729 mg
Ingredients
Directions
- Combine the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil in a bowl. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the pork in a single layer.
- Sprinkle over the salt, then leave it alone to give the pork a chance to brown, 2 to 3 minutes. Stir so that the pork can brown on all sides, then throw in the garlic and ginger and stir to combine. Stir in the bell peppers and let them cook for 2 to 3 minutes.
- Pour in the sherry. Stir it around, scraping the bottom of the skillet to loosen any caramelized remnants left by the other ingredients.
- Turn the heat to medium-low and pour in the soy sauce mixture. Mix the cornstarch with 1/4 cup water in a small bowl to make a slurry, then pour this in, too.
- Let cook, stirring, to thicken the mixture, 1 to 2 minutes, then add the cashews and water chestnuts. Stir thoroughly, adding a splash of water if the sauce is too thick. Sprinkle on the green onions. Serve with rice.
