| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Oriental |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Red New Mex chile, w/seeds |
| 2 |
T |
Soy sauce |
| 1 1/2 |
T |
Fresh ginger, minced |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Pork, thinly sliced |
| 2 |
T |
Vegetable oil |
| 2 |
T |
Chicken broth |
| 1 1/4 |
c |
Cider Vinegar |
| 3 |
T |
Brown sugar |
| 2 |
T |
Cornstarch |
| 2 |
|
Celery stalks, thinly sliced |
| 1 1/4 |
c |
Diced pineapple |
| 1/2 |
c |
Cashews, chopped or whole |
INSTRUCTIONS
Combine the soy sauce, ginger and garlic. Marinate the pork in the
mixture for an hour. Heat the oil in a wok or skillet,add the pork and
stir-fry until browned. Remove and drain. Combine the broth, vinegar,
brown sugar, cornstarch and chile. Add to the wok and cook, stirring
constantly, until thickened and translucent. Add the celery and
pineapple. Bring to a boil, reduce the heat and simmer for five
minutes. Add the meat and cashews and heat through. Chile Pepper
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