Cashew Pork
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 36
- Sodium
- 729
- Total: 30 min
- Active: 30 min
Ingredients
1/2 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon packed brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 tablespoons vegetable oil
1 pound boneless pork chops, cut into small chunks
Pinch kosher salt
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup sherry
2 tablespoons cornstarch
1 cup unsalted cashews
1/2 cup drained canned water chestnuts, coarsely chopped
2 green onions, thinly sliced
Cooked rice, for serving
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.