| 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.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”