Pork With Red Hot Peppers and Cashew Stir-Fry

The Chef came up with this Gold Medal winner of a dish during the 2008 China Olympics. He pulled out of storage a jar of whole marinated red hot peppers purchased at the 99c only Store, along with a small 2.5 ounce packet of cashews -- great ingredients for a stir-fry. Rounding things out is the other main ingredient: pork cutlets bought on sale at my local Latin market for 89 cents a pound. This stir-fry is quick and simple; the crunch of the cashews pairs well with spicy peppers and savory strips of pork.





Ingredients (serves 2)
2.5 ounce pack of 99c cashews
6-12 red hot peppers (to suit your heat tolerance -- be brave, the peppers are a good burn)
1/2 pound or so, of pork cutlets sliced (about 2-4 cutlets, depending on thickness)
2 tablespoons oil for frying pork
salt and pepper to taste for pork
Cooked rice to serve with stir-fry




Stir-fry sauce
1/2 cup of 99 cent white wine
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons 99 cent olive oil blend
1 teaspoon powdered ginger (optional)
1 teaspoon brown or white sugar
1 tablespoon of cornstarch

Directions
Cook rice per package directions. Rinse hot red peppers to cut down on pickled vinegar taste. Heat 2 tablespoons oil in pan, salt and pepper sliced pork and cook until done, about 5-10 minutes. In a bowl mix stir-fry sauce ingredients. Add hot red peppers to pan along with cashews, add sauce, cooking a couple of minutes until sauce thickens. Serve with rice.