** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat vegetable oil in wok or heavy skillet over high heat.
2. Cut pork tenderloin into 1/2-inch strips and add to wok.
3. Stir fry for 3 to 4 minutes, or until lightly browned.
4. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots.
5. Cover and cook 3 minutes. Add green peppers and cashews; stir fry 3 to 4 minutes.
6. Sprinkle with brown sugar and stir until dissolved, about 1 minute.
7. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears.
8. Season with salt to taste. Serve immediately with rice.
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Dietary Notes:
This recipe is high in Vitamin A with 67% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Bell Pepper, MSG, Corn, Pork, Natural Sweeteners, Beef allergies.