Spicy Pork And Cashew Stir Fry Recipes

SPICY PORK STIR-FRY

Steps:

• In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
• In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
• Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
• Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY

Steps:

• In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
• Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

SPICY CASHEW PORK

Steps:

• Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
• Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tblsps soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
• Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
• Add bell pepper and stir-fry 2 minutes.
• Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
• Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
• Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
• Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
• Serve with steamed rice.

SPICY PORK AND KUMQUAT STIR-FRY

Steps:

• Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
• Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.

PORK AND CASHEW STIR-FRY

Steps:

• First off we need to slice up the pork. Cut it into stir-fry strips cutting across the grain whenever possible.
• Now preheat a large fry pan on medium high heat. Add a couple tablespoons of oil and then add the pork. Sauté until lightly browned on both sides.
• Add the ginger and eggplant and sauté for about 3 minutes, stirring regularly.
• Now add the carrots and cashews and sauté for another 2 minutes, stirring regularly.
• Once the eggplant has browned add the Tamari, water or broth, chilli powder, fish sauce and vinegar. Give a stir and then simmer for about 5 minutes until the liquid reduces by half.
• Add the kale and stir to wilt and then serve.