Title: One-Skillet: Pork Cashew Stir Fry
Categories: Pork Main
Yield: 4 Servings
| 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 |
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.