Pork and Cashew Stir-Fry

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            FOOD FUNNY
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Thanks to Anna Welander for sending us this reminder:

Food for thought is no substitute for the real thing.
- Walt Kelly (1913-1973) creator of "Pogo" the comic strip

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            TODAY'S RECIPE
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One of the things I like about the Chinese stir-fry dishes is that,
with a few minutes of prep done beforehand, they can be cooked
in the blink of an eye.

Pork and Cashew Stir-Fry

2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 ml) pork tenderloin, thinly sliced
2 Tbs (30 ml) soy sauce
2 carrots, thinly sliced
1 green bell 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) cornstarch (cornflour) mixed with
3 Tbs (45 ml) cold water
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1-2 scallions (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 scallions. Serves 4 to 6.
Received on Thu Aug 24 08:54:59 2006