Honey Cashew 5-Spice Pork with Brown Rice
Recipe from
Smithfield
This dish is simple to make, but it has flavor special enough for company.
Ingredients
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8 to 10 ounces(3/4 inch-thick) Smithfield Boneless Pork Chops, cut into 1/2-inch-wide stripssee savings
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3/4 teaspoonfive-spice powder*see savings
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1/4 teaspoonsaltsee savings
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1 tablespoonreduced-sodium soy saucesee savings
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1 tablespoonhoneysee savings
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1 tablespoonvegetable oilsee savings
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1/4 cupunsalted roasted cashews (or peanuts)see savings
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1 cuphot, cooked quick-cooking or ready-to-serve brown ricesee savings
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Directions
1.
Place pork on a piece of wax paper. Combine five-spice powder and salt; sprinkle on pork, and toss well to coat strips. Stir together soy sauce and honey; set aside.
2.
Heat oil in a large, nonstick skillet over medium-high heat. Add pork and cook until browned on all sides and no longer pink in center, about 4 to 5 minutes. Add cashews; drizzle with soy sauce mixture, stirring to coat; immediately remove from heat. Serve on brown rice.
Serving Suggestions
You can double the recipe to serve 4 for a dinner party, but be sure to saute the chicken in two batches so you don't overcrowd the skillet.
*Five-spice powder is a Chinese spice mixture of cinnamon, cloves, star anise, fennel, and pepper. It is a strongly flavored, fragrant spice -- so use it sparingly at first; but the blend works well in savory dishes that benefit from the addition of ground cinnamon as an ingredient.
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