Tuesday, September 16, 2008

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, a Pork with Red Hot Peppers and Cashew Stir-Fry.

I 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

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 cooked brown or white rice.

1 comment:

Nate's mom said...

Tried this the other night, but added a little orange marmalade (Safeway brand from the 99 cent only store.) OMG... so good!

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