Cashew Pork with Snow Peas and Ginger

By cindygwest

Ingredients

• 1/2 cup raw cashews , chopped
• 1 cup low-sodium chicken broth
• 1/4 cup mirin
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 1 (16-ounce) pork tenderloin , trimmed
• 3 tablespoons vegetable oil
• 8 ounces snow peas , strings removed
• 6 garlic cloves , minced
• 1 tablespoon grated fresh ginger

Details

Servings 4

Preparation

Step 1

1. Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.

2. Cook snow peas and remaining 2 teaspoons oil in now-empty skillet until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.