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Cashew Pork

Yield: 4 servings
1/2 pound boneless lean pork
3 tablespoons

Kikkoman Soy Sauce, divided
2 tablespoons
cornstarch, divided
1 teaspoon sugar, divided
1 clove garlic, minced
2 tablespoons
vegetable oil, divided
1 small onion, chunked
1 bunch green onions,
cut into 2-inch lengths,
separating whites from tops
2 medium carrots,
thinly sliced
1/3 cup
roasted unsalted cashews
Hot cooked rice
Cut pork across grain
into thin slices;
coat with mixture of 1 Tbsp.
each soy sauce and cornstarch,
1/2 teaspoon sugar and garlic.
Let stand 15 minutes.
Blend remaining
2 sauce,
1 Tbsp. cornstarch,
1/2 teaspoon sugar,
3/4 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or
large skillet over high heat.
Add pork and stir-fry
2 minutes; remove.
Heat remaining
1 Tbsp. oil in same pan.
Add onion and whites
of green onions;
stir-fry 1 minute.
Add carrots;
stir-fry 3 minutes.
Add green onion tops;
stir-fry 1 minute.
Add pork
and soy sauce mixture.
Cook, stirring, until
sauce boils and thickens.
Sprinkle with cashews
Serve with
steamed or fried rice

To the Receipe Menu