Spicy Cashew Pork Food

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

SPICY CASHEW PORK

Steps:

• Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
• Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tblsps soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
• Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
• Add bell pepper and stir-fry 2 minutes.
• Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
• Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
• Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
• Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
• Serve with steamed rice.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

SPICY CASHEW DIP

Steps:

• Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
• Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
• Stir in lime juice and serve hot garnished with cilantro, if using.

SWEET & SPICY CASHEW PORK

Steps:

• Combine sauce ingredients. Set aside.
• In a bowl, combine cornstarch, sugar & salt. Add pork and toss.
• heat wok. Add oil. Heat. Add pork, ginger, garlic and onion. Stir for about 1 minute.
• Add peppers, carrots and broccoli. Stir 2-3 minutes.
• Add mushrooms and sauce. Cook until boils.
• Add cashews and serve immediately.

SWEET 'N' SOUR CASHEW PORK

Steps:

• In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

CRUNCHY CASHEW PORK

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.

CASHEW & PORK STIR FRY

Steps:

• Trim fat from pork and cut into 3/4 inch slices.
• Place in shallow dish.
• Blend the soy sauce and cornstarch together until smooth and free of lumps.
• Pour soy mixture over pork, stirring until all pieces are coated.
• Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
• Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
• Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
• Using a slotted spoon, transfer to a plate and keep warm.
• Drain the pork, reserving the marinade.
• Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
• Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.

SPICY PORK - N - PEANUTS

Steps:

• Place pork in a bowl - drizzle w/ 2 T. soy sauce, and set aside. In another bowl, combined sugar and cornstarch. Stir in broth, lemon juice, and red pepper flake and remaining soy sauce - blend and set aside.
• In a nonstick skillet stir - fry pork, onions and garlic in oil for 4 minutes. Add peppers and fry for 4 - 5 minutes.
• Stir cornstarch mix and add to pan. Bring to a boil, cook and stir for 1 minute or until mixture thickens. Serve over the cooked rice.

SPICY GARLIC CASHEW CHICKEN

Steps:

• In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
• Blend until a smooth paste.
• Add salt and pepper to taste.
• Reserve a third of the marinade for serving with the chicken.
• Use the rest for coating the chicken.
• Sprinkle salt and pepper all over the chicken pieces.
• Coat the chicken pieces with the marinade.
• Chill for an hour or two.
• Bring to room temperature before cooking.
• Preheat broiler or grill.
• Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife.
• About 20 to 30 minutes.
• Serve with lime wedges, reserved marinade, and cilantro.

VEGAN SPICY CASHEW CREMA

Steps:

• Place cashews in a bowl and pour enough filtered water on top to cover cashews completely. Soak for 2 hours to overnight.
• Drain and rinse cashews and place into the bowl of a food processor. Add 1/2 cup water, lime juice, vinegar, garlic salt, chile pepper, and paprika. Blend for 1 minute. Add 1/4 cup water if necessary, for desired consistency. Blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.