Cashew Pork and Broccoli
Recipe from
Better Homes and Gardens
Although not native to China, cashews worked their way into Chinese cuisine and into stir-fries like this one.

Servings:
4 servings
Prep Time:
35 mins
Total Time:
1 hr 35 mins
Ingredients
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12 ounceslean boneless porksee savings

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2 tablespoonssoy saucesee savings

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2 teaspoonstoasted sesame oilsee savings

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2 teaspoonsgrated fresh gingersee savings

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2cloves garlic, mincedsee savings

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1/2 cuphoisin saucesee savings

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1/2 cupwatersee savings

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2 tablespoonssoy saucesee savings

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1 tablespooncornstarchsee savings

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1 teaspoonsugarsee savings

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1/8 teaspooncrushed red peppersee savings

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1 tablespooncooking oilsee savings

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2medium onions, cut into thin wedgessee savings

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2stalks celery, thinly bias-sliced (1 cup)see savings

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3 cupsbroccoli floweretssee savings

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2 cupshot cooked ricesee savings

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1/2 cupdry roasted cashewssee savings

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Directions
1.
Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. In a medium bowl stir together pork, 2 tablespoons soy sauce, sesame oil, ginger, and garlic. Cover and refrigerate for 1 to 2 hours.
2.
For sauce, in a small bowl stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar, and crushed red pepper. Set sauce aside.
3.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender. Remove vegetables from the wok.
4.
Add pork mixture to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push pork from the center of the wok.
5.
Stir sauce. Add sauce to the center of the wok. Cook and stir until sauce is thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle with cashews. Makes 4 servings.
Make-Ahead Tip
Prepare vegetables; cover and chill up to 4 hours.
Nutrition information
Per serving: Calories 480, Total Fat 26 g, Saturated Fat 5 g, Cholesterol 38 mg, Sodium 1554 mg, Carbohydrate 42 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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