Nutrition balance score
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Ingredients
4 servings
2 teaspoonscorn starch
2 teaspoonssoy sauce
1 tablespooncooking wine
¼ teaspoonbaking soda
0.75 Poundboneless pork
Cut in 1/2 inch cubes
3 ½ tablespoonsvegetable oil
1carrot
cut in 1/4 inch cubes, Drop carrots in boiling water for 5 minutes, drain and set aside
1 cuproasted cashews
½ teaspoonfresh ginger
minced
0.5 Cupbamboo shoots
diced
⅓ cupfrozen green peas
thawed
2Green onions
cut in 1 inch pieces
1 ½ teaspoonsvegetable oil
let stand for 15 minutes
cooking sauce
set aside
⅓ cupchicken broth
1 tablespoonvinegar
1 tablespoonsugar
1 tablespoonsoy sauce
1 tablespoonhoisin sauce
¼ teaspoonsalt
½ teaspoonsesame oil
Instructions
Step 1
In a small bowl combine cornstarch, sherry and soy sauce; add pork and stir to coat.
Step 2
Stir in 1 ½ teaspoons of the vegetable oil; let stand for 15 minutes.
Step 3
Drop carrots in boiling water for 5 minutes; drain and set aside.
Step 4
Prepare cooking sauce; set aside.
Step 5
Heat a large skillet over med heat; add 1 tablespoon of the oil.
Step 6
Add cashews to skillet; stir fry until golden about 1 minute.
Step 7
Remove cashews from the skillet; set aside.
Step 8
INCREASE heat to high; heat remaining 2 tablespoons of the oil and stir in ginger.
Step 9
Add pork to skillet; stir fry until pork is lightly browned about 4 minutes.
Step 10
Add carrots, bamboo shoots and peas; stir cooking sauce and add to the skillet.
Step 11
Cook and stir until sauce thickens; stir in cashews before serving.
