Cashew Pork & Broccoli
Cashews can become rancid very quickly because of their high fat content. To prolong their freshness, keep cashews tightly wrapped in the refrigerator. They will last up to 2 months.
12 oz pork tenderloin or tenderloin pork chops
1 Tbsp vegetable oil
1 tsp ground ginger
1 head broccoli, cut into florets
8 oz mushrooms, sliced
1 onion, sliced
2 Tbsp soy sauce
1/2 cup water
2 tsp cornstarch
1/2 cup cashews
Cut pork into small cubes. Heat oil in a heavy skillet over medium-high heat; add ginger. Saute for 30 seconds.
Add pork to skillet. Stir-fry for 3 minutes. Add broccoli, mushrooms and onion. Stir-fry for 2 minutes longer. Reduce heat; cover.
Cook pork mixture for 3 minutes or until broccoli is crisp-tender. Blend soy sauce, water and cornstarch in a small bowl.
Stir cornstarch mixture into skillet. Cook, stirring continually, until liquid is absorbed, about 3 minutes. Add cashews; toss lightly. Cook for 1 minute longer. Serve immediately.
Use refrigerated flaky biscuit dough to make a side dish of dumplings in a snap. Just separate the biscuit dough into thin layers and drop them into boiling chicken broth. Continue boiling until dumplings are no longer doughy.