Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper

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Gourmet February 2001, Posted in epicurious.com (Source)

yield: Makes 4 servings

active time: 45 min

total time: 45 min

Ingredients

• 1 tablespoon medium-dry Sherry


• 2 teaspoons cornstarch


• 3 tablespoons soy sauce


• 2 teaspoons Asian sesame oil


• 3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips


• 1 teaspoon sugar


• 3 tablespoons peanut oil


• 2 teaspoons minced peeled fresh ginger


• 2 teaspoons minced garlic


• 1/2 teaspoon dried hot red pepper flakes


• 1 large red bell pepper, cut into 1/4-inch-thick strips


• 1/2 lb snow peas, trimmed


• 1 cup salted roasted cashews

• Accompaniment: rice

Preparation

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.