Thursday, January 30, 2014

Cashew Pork and Cabbage Stir Fry!

 
 
I love just about any type of stir fry, because they come together quickly and they are really versatile.  Whatever you have on hand, you can incorporate it into the dish and make it work!  For example, for this stir fry, I had some boneless pork loin chops I needed to use up and some bell peppers and fresh mushrooms, so this was perfect for that!    Of course, I did 'southernize' this stir fry a bit by  adding bacon, which you all know makes anything better!   
 
Here is what you will need:
 
 
5-6 slices of bacon
3-4 boneless pork loin chops, sliced crosswise in thin strips
1 Tbs. sesame seeds
3 Tbs. vegetable or canola oil
2 Tbs. butter
1 Tbs. minced garlic
1 large sweet onion, sliced and separated in rings
1 large bell pepper, sliced in thin strips (I used 1/2 red and 1/2 yellow bell pepper for color, use what you have)
2 cups fresh mushroom slices
1/2 large green cabbage head, shredded
1/3 cup teriyaki sauce (I use Kikkoman)
2 Tbs. brown sugar
1 tsp. rice wine or apple cider vinegar
1/2 cup water
2 tsp. cornstarch
pinch or red pepper flakes (optional)
1/2 cup cashews
salt to taste
black pepper to taste
soy sauce to taste
 
Fry the bacon in a deep, rounded skillet or wok.  Remove to a plate when it is crisp.  Add the oil to the bacon drippings and heat to a medium high heat.   
 
 Add the pork strips and stir fry until completely cooked through.   Sprinkle with the sesame seeds. 
 
Move the pork to the edges of the pan and add the garlic, onion rings, bell pepper strips, and mushroom slices along with the butter.   Stir fry until the onion and other vegetables are just starting to get tender.  Add the shredded cabbage and continue to stir fry at medium high heat, mixing the vegetables and pork all together. 
In a separate bowl, mix the teriyaki sauce, brown sugar, and vinegar.  Pour over the cabbage and pork and toss.  Cook until the cabbage is crisp tender or to your liking! 
 
Mix the cold water with the cornstarch.  Make a well in the center of the pan and add this mixture, toss to coat.  This will thicken the sauce.  
 
Sprinkle with the red pepper flakes and cashews and toss again.   Add additional salt and pepper to taste, because of the saltiness of the teriyaki sauce and soy sauce, you might not need much salt. 
 
Right before serving sprinkle with the crisp bacon.  Add soy sauce to each serving as desired! 
 
This is good served with rice!



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