3
2
10
-----
1/2
1/2
1/2
2
-----
the
2
3
3
2
-----
1/3
1
1/2
1/2
1/16
1
-----
ar
|
oz
oz
---
T
t
t
t
---
oz
oz
cl
---
c
t
t
t
t
t
---
|
Cashew Nuts raw
Black Mushroom (1)
Pork (2)
---- Marinade
Rice Wine (3)
Salt
Sugar
Cornstarch
--------
Mushrooms
Scallions
Bell Pepper, red
Bell Pepper, green
Garlic
---- Sauce
Stock
Soy Sauce, dark
Salt
Sugar
Pepper
Cornstarch
--------
Oil (deep fry)
|
Prep - (55 min - 25 min work)
- Soak MUSHROOMS in cool water for at least 45 minutes.
- Dice PORK into about 1/2 inch cubes.
- Mix all MARINADE items and massage into Pork. Let
stand at least 20 minutes turning once or twice.
- Squeeze out Mushrooms and dice about 3/8 inch. Cut
SCALLIONS into 1/2 inch lengths, Dice BELL PEPPERS about
1/2 inch. Chop GARLIC fine. Mix all.
- Mix all SAUCE items.
Run - (35 min)
- In a wok or sauté pan heat OIL enough to deep fry -
about 1/2 cup in a wok, 2/3 cup in a sauté pan. When hot stir
in the CASHEWS fry stirring just until just lightly colored -
then get them out fast! Over cooked cashews are bitter.
- Bring the oil up very hot and at the first hint of smoke stir in
the Pork. Fry stirring over high heat until cooked through,
about 4 minutes. Remove and set aside.
- Pour out all but about 1 T of the oil. Stir Vegetable mix
into the remaining oil and fry stirring until crisp tender, about 3
minutes,
- Stir in the Sauce mix and fry stirring until it thickens.
- Stir the Pork back in and fry stirring until pork is well
coated with sauce.
- Serve hot with Cashews sprinkled on top.
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