Ingredients
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1 lb lean pork tenderloin
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4 tablespoons soy sauce
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1 1/2 tablespoons cornstarch
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1 cup cashew nuts (unsalted if possible)
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4 tablespoons peanut oil
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1/4 teaspoon red pepper flakes
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2 garlic cloves, peeled and chopped
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1 red bell pepper, deseeded and sliced
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1 (15 ounce) can chicken or 1 (15 ounce) can vegetable broth
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2 tablespoons fresh cilantro, chopped
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1 lb freshly cooked oriental noodles (or packaged pre-cooked oriental noodles)
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1 inch piece fresh gingerroot, peeled and cut into matchsticks
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1 lb leek, trimed and shredded
Instructions
- 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.