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

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 cooked brown or white rice.