Pork Stir Fry With Snap Peas And Cashews Recipes

SIMPLE PORK STIR FRY WITH SNAP PEAS

Steps:

• Combine pork tenderloin and marinade ingredients (coconut aminos, fish sauce, sesame oil, and red pepper flakes) in a large bowl. Stir to coat the pork. Move the bowl to the fridge to marinate for at least 15 minutes or while you prepare the rest of the ingredients.
• Combine the stir fry sauce ingredients (coconut aminos, rice vinegar, sesame oil, and arrowroot flour) in another bowl, whisking until smooth.
• Preheat a wok or large skillet over medium heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom of the skillet.
• Turn the heat to medium-high. Add the pork, spreading it out in an even layer. Cook for 1-2 minutes. Flip the pork and cook for an additional 1-2 minutes. Remove the pork from the skillet and set aside.
• Quickly wipe out the skillet, then add the remaining 2 tablespoons avocado oil. Saute the garlic and ginger for a few seconds, then add the bell pepper, snap peas, and the white parts of the green onions. Salt to taste. Stir fry for 1-2 minutes. The vegetables should turn more vibrant in color and still be crisp.
• Return the pork to the skillet along with the stir fry sauce. Stir to combine for no more than 30 seconds. Serve over rice, cauliflower rice, or eat on its own, garnished with the dark green parts of the green onion or additional red pepper flakes.

SWEET 'N' SOUR CASHEW PORK

Steps:

• In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

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.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

Steps:

• Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
• Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
• Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
• Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
• Reheat the empty skillet over high heat and add 2 more T. oil.
• Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
• Repeat with the rest of the oil and pork.
• Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
• Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
• Serve with rice, if desired.

CASHEW & PORK STIR FRY

Steps:

• Trim fat from pork and cut into 3/4 inch slices.
• Place in shallow dish.
• Blend the soy sauce and cornstarch together until smooth and free of lumps.
• Pour soy mixture over pork, stirring until all pieces are coated.
• Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
• Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
• Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
• Using a slotted spoon, transfer to a plate and keep warm.
• Drain the pork, reserving the marinade.
• Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
• Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.

CRUNCHY CASHEW PORK

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.