Stir-Fried Pork and Broccoli with Cashews Recipe

Name: Stir-Fried Pork and Broccoli with Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound pork tenderloin, silver skin removed; 3 tablespoons dark soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 3/4 cup chicken broth; 2 teaspoons cornstarch; 1/4 cup oyster sauce; 1/2 teaspoon dark sesame oil; 1/2 teaspoon crushed red pepper; 2 tablespoons cooking oil; 1 medium onion, julienned; 3 cloves garlic, thinly sliced; 12 ounces broccoli florets or Chinese broccoli, cut into bite-size pieces; 1/2 cup roasted cashew nuts; Steamed Rice, as accompaniment; Green onions, thinly sliced on the bias, garnish

Servings: persons

3/4 pound pork tenderloin, silver skin removed
3 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
3/4 cup chicken broth
2 teaspoons cornstarch
1/4 cup oyster sauce
1/2 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons cooking oil
1 medium onion, julienned
3 cloves garlic, thinly sliced
12 ounces broccoli florets or Chinese broccoli, cut into bite-size pieces
1/2 cup roasted cashew nuts
Steamed Rice, as accompaniment
Green onions, thinly sliced on the bias, garnish

1
Using a sharp knife, slice the pork tenderloin into 1/4-inch thick slices across the grain.
2
Cut each slice crosswise at 1/4-inch intervals so that you have long thin pieces of meat.
3
Transfer pork to a small bowl, add 1 tablespoon of the soy sauce, the rice wine, and toss until thoroughly combined.
4
Refrigerate for at least 30 minutes.
5
In a small bowl combine 1/4 cup of the chicken broth, the 2 remaining tablespoons of soy sauce, the cornstarch, oyster sauce, sesame oil and crushed red pepper and set aside.
6
Heat a wok over high heat until hot.
7
Add the cooking oil and, when hot, add the pork.
8
Stir-fry until no longer pink, about 1 minute.
9
Transfer the pork to a plate and cover loosely with aluminum foil to keep warm.
10
Add the onion and garlic to the wok and cook until slightly softened and fragrant, about 30 seconds.
11
Add the broccoli and remaining 1/2 cup of chicken stock and cook, stirring, until the broccoli is tender-crisp, about 3 minutes.
12
Add the soy sauce mixture and cook for 1 minute, or until the sauce is thickened.
13
Return the pork to the wok and add the cashews.
14
Toss to thoroughly combine and serve immediately with rice, garnished with the green onions.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound pork tenderloin, silver skin removed, 3 tablespoons dark soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 3/4 cup chicken broth, and more.

Yes, Stir-Fried Pork and Broccoli with Cashews falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Pork and Broccoli with Cashews

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