Spicy Cashew Pork 28-04-2012

An exceptional stir-fry. From Gourmet magazine


medium-dry sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons sesame oil
3/4 lb boneless pork loin, thinly sliced,then cut into 2 by 1/4 inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4 inch thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews


  1. Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
  2. Add pork, stirring to coat well, and let stand 10 minutes.
  3. Stir together sugar and remaining 2 tblsps soy sauce.
  4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
  5. 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.
  6. Add bell pepper and stir-fry 2 minutes.
  7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
  8. Transfer vegetables to a bowl.
  9. 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.
  10. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
  11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
  12. Serve with steamed rice.


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