Pork Cashew Stir-fry

Pork Cashew Stir-fry

What you'll need

  • 1/3 cups hoisin sauce
  • 1/3 cups water
  • 2 tablespoons soy sauce
  • 1/2 teaspoons red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 pound port tenderloin, sliced into thin strips
  • 3 cloves minced garlic
  • 1 tablespoon minced ginger
  • 1 cup roasted cashews, half chopped course
  • 1/4 cup fresh cilantro leaves
  • 2 cups cooked rice (brown or white)

Really easy, really yummy dinner

Cooking time: 30 minutes

Whisk hoisin, water, soy sauce, and pepper flakes together in a bowl. Heat 2 tsps. oil in 12-in. skillet over medium-high heat until just smoking. Add half the pork and cook until browned, 1-2 minutes per side; transfer to plate and repeat with another 2 tsp. oil and rest of the pork.

Add remaining 2 tsps. oil to empty skillet and heat until just smoking. Add the garlic and ginger and cook, mashing garlic mixture with a wooden spoon, until fragrant, about 30 seconds. Add cashews, hoisin mixture, and pork with any accumulated juices and cook until sauce has thickened, about a minute. Sprinkle with cilantro and serve with rice.

Submitted by: Liz

Thanks to: American's Test Kitchen's "The Best Simple Recipes" magazine