| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | lb | Pork tenderloin |
| 2 | tb | Soy sauce |
| 2 | md | Carrots; sliced |
| 1 | Green bell pepper; diced | |
| 1/2 | c | Cashews – roasted unsalted |
| 2 | tb | Brown sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| Salt to taste |
INSTRUCTIONS
Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet over high heat. Cut pork tenderloin into 1/2-inch strips and add to wok. Stir fry for 3 to 4 minutes, or until lightly browned. 2. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots. Cover and cook 3 minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved, about 1 minute. 4. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears. Season with salt to taste. Serve immediately with rice.
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