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Stir Fried Pork & Cashew Nut

One of the best things about the Chinese stir-fry dishes is that, with a few minutes of preparation done beforehand, they can be cooked in the blink of an eye. 

Ingredients:

 

2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 gr) pork tenderloin, thinly sliced
2 Tbs (30 ml) soy sauce
2   carrots, thinly sliced
1   green pepper (capsicum), cored, seeded, and thinly sliced
1/2 cup (125 ml) roasted unsalted cashews
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) cornflour, mixed with:
3 Tbs (45 ml) cold water
    Hot red pepper flakes to taste (optional)
    Salt and freshly ground pepper to taste
1-2   spring onions, green and white parts, thinly sliced for garnish
     

Heat the oil in a wok or large heavy skillet over high heat and saute the pork, stirring constantly, until lightly browned, about 3 minutes.
Add the soy sauce and carrots and cook covered for 3 minutes.
Add the green pepper and cashews and stir-fry for 3 minutes.
Add the brown sugar and cornstarch mixture and stir until the sauce thickens and is no longer milky.
Adjust seasoning with salt, pepper, and optional hot pepper flakes, and serve immediately, garnished with chopped spring Onions.

Serves 4 to 6.

Additional information:

Thanks to Muriel Jones of Campbelltown, Australia for this helpful hint:

Twenty four hours after a major disaster with a saucepan of kumquats designed for some jam making, I was still unable to remove the burnt aroma throughout the house despite various "remedies." Then I read about boiling up half a spice jar of cloves for a few minutes. The results were miraculous and the cloves smell was pleasant, too.

- tip number 2 - don't walk away and leave a saucepan unattended while it's boiling.

 

 

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