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Chinese Cashew Pork
recipe image
Ingredients
At a glance
Main Ingredient
Pork
Serves
4
  • 1/2 pound boneless lean pork
  • 3 tablespoons Kikkoman Soy Sauce, divided
  • 2 tablespoons cornstarch, divided
  • 1 teaspoon sugar, divided
  • 1 clove garlic, minced
  • 1/2 teaspoon fennel seed, crushed
  • 2 tablespoons vegetable oil, divided
  • 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 Lundberg Rice.
  • Available in Jasmine, Basmati, Long and Short Grain Brown
Methods/steps
  1. Cut pork across grain into thin slices; coat with mixture of 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes.
  2. Blend remaining 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water.
  3. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.
  4. Heat remaining 1 tablespoon 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.
  5. 5. Sprinkle with cashews; serve over rice.