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Chinese Zodiac Cashew Pork
1/2 pound boneless lean pork
3 tablespoons Kikkoman Soy Sauce -- divided
2 tablespoons cornstarch -- divided
1 teaspoon sugar -- divided
1 garlic clove -- minced
1/2 teaspoon fennel seed -- crushed
2 tablespoons vegetable oil -- divided
1 small onion -- chunked
1 bunch green onions -- cut 2" lengths, separating whites from tops
2 medium carrots -- thinly sliced
1/3 cup roasted unsalted cashews
Hot cooked rice
Cut pork across grain into thin slices; coat with mixture of 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes.
Blend remaining 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan. Add onion and whites of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes. Add green onion tops; stir-fry 1 minute. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens.
Sprinkle with cashews; serve over rice.
This recipe yields 4 servings.
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