Sichuan Pork Broccoli Cashew Stir Fry Food

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STIR FRIED PORK WITH BROCCOLI AND CASHEWS



Stir Fried Pork With Broccoli and Cashews image

I found this several years ago in Cooking Light magazine and have modified it slightly to suit our tastes. It is one of my "go to" meals as it is quick, delicious and very figure friendly.

Provided by MamaJ

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups onions, vertically sliced
3 cups broccoli florets
1 (1 lb) pork tenderloin, sliced thin
1/4 teaspoon crushed red pepper flakes
1/2 cup green onion, chopped
1 tablespoon sugar
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1/2 cup chicken broth
3 tablespoons soy sauce
1/2 cup cashews, chopped
2 teaspoons sesame oil
2 cups cooked rice

Steps:

  • Spray non-stick skillet with cooking spray and place over medium heat.
  • Add onion and cook 8 minutes, stirring occasionally. Remove from pan and set aside.
  • Recoat pan with cooking spray and stir fry broccoli 3 minutes.
  • Add broccoli to onion.
  • Spray pan again and fry pork and red pepper for 4 minutes or until pork loses its pink color.
  • Reduce heat. Stir in the green onions, sugar, ginger, and garlic and cook 30 seconds.
  • Stir in onion and broccoli.
  • Add chicken broth and soy sauce.
  • Cook 1 minute.
  • Drizzle with sesame oil and sprinkle with cashews.
  • Serve over rice.

Nutrition Facts : Calories 487.9, Fat 15, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1039.4, Carbohydrate 55.9, Fiber 4, Sugar 11.5, Protein 34

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)



Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated) image

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Provided by Coppercloud

Categories     Pork

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons chinese black vinegar
1 tablespoon sesame oil
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
12 ounces country-style boneless pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tablespoons asian garlic and red chile paste
4 tablespoons vegetable oil
6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
2 (8 ounce) cans water chestnuts

Steps:

  • 1. Whisk all sauce ingredients together in bowl. Set aside.
  • 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
  • 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
  • 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
  • 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
  • 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

BROCCOLI CASHEW STIR-FRY



Broccoli Cashew Stir-Fry image

A great side dish, no need for takeout. Developed by Nadine Day for The Heart and Stroke Foundation.

Provided by FrVanilla

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon sesame oil or 1 teaspoon canola oil
3 green onions, sliced, separate the white parts from the green parts
4 cups broccoli, chopped
2 cups mushrooms, chopped
1 cup snow peas
2 cups bok choy, chopped
1/2 cup cashews, chopped
1/4 cup water
1 tablespoon reduced sodium soy sauce
1 teaspoon freshly grated gingerroot
1 teaspoon honey
1 tablespoon cornstarch
1 teaspoon pepper
2 garlic cloves, finely chopped

Steps:

  • In a small bowl, mix together all ingredients for the sauce. Set aside.
  • Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
  • In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
  • Add the snow peas and bok choy and sauté for 2 minutes.
  • Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
  • Serve immediately with brown rice.

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