Best Spicy Pork And Cashew Stir Fry Recipes

Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper image

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian 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
Accompaniment: rice

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 PORK AND CASHEW STIR FRY image

Yield 2 people

Number Of Ingredients 11

400 grams pork fillet or tenderloin (1 whole tenderloin is about the right weight)
4 spring onions or shallots, finely sliced
4 small hot red chillies, deseeded and finely chopped
3-4 cloves of garlic, finely chopped (3 large or 4 small cloves)
1 thumb sized knob of ginger, peeled and finely chopped
90 grams cashews (or peanuts), chopped or bashed into small pieces
The juice and zest of 3 limes
2 tablespoons nam pla (Thai fish sauce - light soy sauce can be substituted)
Handful basil leaves, torn to shreds
Handful mint leaves, chopped finely
2-3 tablespoons groundnut oil

Steps:

Slice the pork into strips no thicker than 1 centimetre. Heat approximately 1 tablespoon of the groundnut oil in a wok or large frying pan and, when it is very hot, quickly stir fry the pork until it is cooked through and lightly browned. Put the pork and any juices into a bowl and set aside. Next heat the rest of the oil and add the chillies, garlic, sping onions and ginger. Stir fry for 2-3 minutes. Add the cashews and stir fry for a further 2 minutes. Next add the lime juice and zest and nam pla. Simmer for a minute to allow the flavours to marry, then put the pork and juices back into the pan and heat through. Lastly stir in the mint and basil and serve immediately. Serve with plain boiled or steamed rice, fried rice or couscous.