Stir-Fried Cashew Pork

This recipe made me wonder why we don't make stir fry more often. It's so easy and versatile, and a good way to use up any leftover meat or veggies you have hanging around in the fridge. There's really no need for those icky bottled stir-fry sauces either... you can make your own with just a few ingredients. Expect to see more stir fries in upcoming posts!

This dish features pork tenderloin (tip... it's easier to slice into strips if it's a little bit frozen), cashews, and snow peas in a simple sauce, served over jasmine rice. What did John have to say about it? "Are you going to put this on the blog?? I want to make it again but I don't want to forget about it!". Men have such a special relationship with pork products, don't they?


Stir-Fried Cashew Pork
adapted from America's Test Kitchen 30-Minute Suppers

Ingredients:
1/2 cup hoisin sauce
1/3 cup water
2 Tbs. soy sauce
1/2 tsp. red pepper flakes
2 Tbs. vegetable oil
1 pork tenderloin (3/4 - 1 lb.), cut into 1/4 inch strips
1 cup snow pea pods
3 garlic cloves, minced
1 Tbs. grated fresh ginger
1/2 cup roasted, unsalted cashews, coarsely chopped
1/4 cup cilantro, chopped (optional)

Directions:
1. Combine hoisin sauce, water, soy sauce, and red pepper flakes in a small bowl. In a large non-stick skillet, heat about 2 tsp. of oil over medium-high heat until just smoking. Add half of the pork and cook until no longer pink (about 2 minutes); transfer to a plate. Repeat with another 2 tsp. of oil and remaining pork.

2. Add remaining oil to skillet and heat until shimmering. Cook peas until tender-crisp, about 2 minutes. Add garlic and ginger, and cook for an additional 30 seconds, or until fragrant. Add the sauce, cashews, and pork to the pan and cook until thickened, about 1 minute. Sprinkle with cilantro and serve.

 

Click here for a printable recipe.
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Sichuan Pork Noodles

Here's a winning weeknight recipe for you, from America's Test Kitchen 30-Minute Suppers. Ground pork is cooked in a slightly spicy sauce and tossed with noodles (we used linguine since we couldn't find the Asian noodles called for in the recipe). The sauce has ginger and chili-garlic sauce for a little bit of spice, and peanut butter to add some depth. This was different, in a really good way, and I know we'll be making it again.

John cooked this, so when I asked him if he had anything to say about it, he replied, "It was awesome. And I liked the peanut butter sauce very much." So there you have it.

Sichuan Pork Noodles
from America's Test Kitchen 30-Minute Suppers

Ingredients:
1 pound ground pork
3 Tbs. rice vinegar
3 Tbs. soy sauce
1 Tbs. chili-garlic sauce
1 1/4 cups low-sodium chicken broth
1/3 cup peanut butter
3 Tbs. oyster sauce
1 Tbs. vegetable oil
1 Tbs. grated fresh ginger
Salt
1 pound dried Asian noodles or linguine
2 Tbs. chopped fresh cilantro

Directions:
1. Bring 4 quarts of water to a boil in a large pot. Combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in a medium bowl. In a large bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

2. Heat oil in a large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.

3. Meanwhile, add 1 tablespoon of salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup of cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.

Download a printable recipe.
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