Monday, December 13, 2010

Deep South Eats: Pork and Cashew Stir-Fry

Pork and Cashew Stir-Fry around our house is a go-to weeknight meal. It meets the three judging categories of easy, filling and absolutely delicious. If it was in the Super Bowl of weeknight meals it would be walking away telling you it was going to Disney World.

  • 3 Tbsp of stir-fry sauce (I prefer House Tsang Stir-Fry Sauce - you know it is made by Hormel so it has got to be super authentic)
  • 1 Tbsp of frozen orange juice concentrate, thawed (Just scoop one tbsp out into a bowl to thaw and stick the rest of the container in a baggy and back in the freezer)
  • 1 1/2 tsp of corn starch
  • 1/2 pound boneless pork loin cut into 1/2 inch pieces (When the boneless pork chops are on sale I buy them and they work just as well)
  • 1 Tbsp of vegetable oil
  • Assorted chopped veggies (I just use whatever I have on hand but prefer julienne cut carrots, celery and green onion)
  • 1/2 cup of unsalted cashews
  • Hot cooked rice
  • Stir together stir fry sauce, orange juice concentrate, and corn starch until mixed well. Do not worry if you cannot get all of the corn starch globs mixed in.
  • Pour over pork and toss to coat.
  • Heat oil in non stick skillet over medium high heat. Cook pork for 4 minutes and add any vegetables you want. Continue cooking 2 to 4 minutes until pork is fully cooked.
  • Stir in cashews and serve immediately over hot cooked rice.
Original Recipe:

Stay tuned: tomorrow is entry opportunity #2 for the Motivated Moms giveaway.

with Belles and Beauxs

1 comment:

  1. I am so trying this. Thanks for the recipe, Rach!