This easy-to-prepare stir-fry is flavored with a savory soy sauce. If you’re in a hurry, substitute one 16oz package frozen stir-fry vegetables for the fresh vegetables.
1 pound Pork Strips for Stir Fry
6 cloves garlic, crushed to make 1 1/2 tablespoons
1 tablespoon soy sauce
1 tablespoon sugar
2 large carrots, peeled
2 stalks celery
1 each red bell pepper, seeds and stem removed
6 each green onions
1 tablespoon peanut oil
1/2 cup cashews, roasted and salted
1 1/2 cups chicken broth
1/4 cup dry sherry
3 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Blend garlic, soy sauce and sugar in a medium bowl.
Add pork strips; stir to coat thoroughly and set aside.
Cut carrots and celery diagonally into 1/4-inch thick slices.
Chop bell pepper into 3/4-inch chunks.
Slice green onions and tops into 1/2-inch sticks; reserve separately.
Crush garlic for 1 1/2 to 2 tablespoons and set asideCombine sauce ingredients in a medium bowl and set aside.
Heat a large wok or 12-inch non-stick skillet over Medium-High to High heat.
Add oil to heated skillet.
When oil is hot, add pork and stir fry 2 minutes until no longer pink.
Remove and set aside.
Stir fry carrots, celery and bell pepper 3 minutes.
Add green onions and pork.
Pour blended sauce over stir fry mixture.
Heat 3 to 5 minutes, stirring occasionally, over High heat until sauce thickens.
Stir in cashews and serve immediately
No Nutritional Information Available
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