Spicy Cashew Pork Recipe Foodcom

SPICY CASHEW DIP

Steps:

• Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
• Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
• Stir in lime juice and serve hot garnished with cilantro, if using.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

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 HERBED CASHEW DIP

Steps:

• Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
• Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
• If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
• Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.

SKINNY SPICY CASHEW CHICKEN

Steps:

• For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
• In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
• Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

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.

SWEET & SPICY CASHEW PORK

Steps:

• Combine sauce ingredients. Set aside.
• In a bowl, combine cornstarch, sugar & salt. Add pork and toss.
• heat wok. Add oil. Heat. Add pork, ginger, garlic and onion. Stir for about 1 minute.
• Add peppers, carrots and broccoli. Stir 2-3 minutes.
• Add mushrooms and sauce. Cook until boils.
• Add cashews and serve immediately.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SPICY CASHEW CHICKEN

Steps:

• Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
• Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
• Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.

SPICY CASHEW CHICKEN STIR FRY

Steps:

• Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
• Add the garlic & ginger and cook for 30 seconds.
• Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
• Transfer to a plate.
• Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
• Return the chicken to the skillet and add the green onion.
• Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
• Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
• Stir in cashews and serve.

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.

SPICY PORK - N - PEANUTS

Steps:

• Place pork in a bowl - drizzle w/ 2 T. soy sauce, and set aside. In another bowl, combined sugar and cornstarch. Stir in broth, lemon juice, and red pepper flake and remaining soy sauce - blend and set aside.
• In a nonstick skillet stir - fry pork, onions and garlic in oil for 4 minutes. Add peppers and fry for 4 - 5 minutes.
• Stir cornstarch mix and add to pan. Bring to a boil, cook and stir for 1 minute or until mixture thickens. Serve over the cooked rice.