- 1 1/2 pounds pork tenderloin or boneless chop, trimmed, cut into 1 ½ by 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon garlic minced
- 1/4 teaspoon serrano chili add more to increase spiciness
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil for frying
- 1 teaspoon Sesame oil for frying
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes dried
- 1 tablespoon vegetable oil
- 2 cloves garlic crushed
- 1/4 inch ginger fresh sliced
- 1/2 cup yellow onion ¼ inch slices
- 2 bell peppers cut into ¼strips, red and orange
- 2 cups sugar snap peas string removed
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 cup cashews salted dry roasted
- Pork- In a medium sized bowl, combine sliced pork, 1 tablespoon soy sauce, 1 tablespoon honey, minced garlic, ginger, Serrano chili, and freshly ground pepper. Set aside.
- Combine sauce ingredients in a small bowl, set aside. Stir-Fry-Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a wok or large nonstick skillet over high heat. When pan becomes scorching, add pork mixture; stir-fry 4-5 minutes until pork is no longer pink. Transfer pork to a bowl and set aside.
- Add 1 tablespoon vegetable oil to wok; add garlic and ginger slice, cook for 1 minute and then remove the ginger slice and discard. Add onion and stir-fry for 1 minute. Add red bell pepper and stir-fry 1 minute. Add peas and stir-fry 1 minute. Add soy sauce mixture to the pan and turn heat down to medium. Mix cornstarch slurry well and add about 2 tablespoons of the mixture to the pan, stir to combine and heat until thickened, about 1 to 2 minutes. Return pork to wok, stir until heated through, about 1 minute. Season to taste with salt and pepper. Add more red pepper flakes if you would like your stir-fry spicier. Transfer stir-fry to a serving bowl. Sprinkle with cashews and serve with rice.
Source: Jessica Gavin
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