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Asian Ginger Glazed Pork
Asian Ginger Glazed Pork
Yield: Makes 4 servings
Ingredients:
1pound pork tenderloin
2tablespoons cornstarch
4green onions with tops
1piece fresh ginger (1 inch long), peeled
3tablespoons vegetable oil, divided
2cloves garlic, minced
1/4cup dry sherry
1tablespoon soy sauce
1to 2 tablespoons water
2teaspoons light brown sugar
1/4teaspoon red pepper flakes
1/4cup unsalted roasted cashews, chopped
Hot cooked rice
Fresh herb sprigs and bell pepper triangles for garnish
Preparation:
1.Trim fat from pork; discard. Cut pork crosswise into 1/4-inch-thick slices. Place cornstarch on waxed paper. Coat both sides of pork with cornstarch. Reserve remaining cornstarch. Set aside.2.Cut onions into 1-inch pieces. Thinly slice ginger. Stack ginger, a few slices at a time, and cut into fine strips. Set aside.3.Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half the pork; stir-fry until well browned on both sides. Remove pork to plate. Repeat with 1 tablespoon oil and remaining pork. Reduce heat to medium.4.Add remaining 1 tablespoon oil to wok and heat 30 seconds. Add ginger, garlic and onions to wok; stir-fry 1 minute. Stir in reserved cornstarch. Add sherry, soy sauce, 1 tablespoon water, brown sugar and red pepper. Cook and stir until sauce boils and thickens. Stir in additional water if needed.5.Spoon sauce over pork until coated and glazed. Sprinkle with cashews. Serve with rice. Garnish, if desired.
Note:
Cashews, kidney-shaped nuts with a sweet buttery flavor, add a nice crunch to this dish.
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