Cashew Pork and Broccoli

Don't let the long list of ingredients put you off, this is a fabulous recipe for cashew pork stir-fry. Advance preparation is the key to successful stir-frying.

Recipe Ingredients:

12 ounces boneless pork
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons finely minced fresh ginger
2 garlic cloves, finely minced
1/2 cup hoisin sauce
1/2 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon granulated sugar
1/8 teaspoon crushed red pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
2 celery stalks, thinly bias-sliced
3 cups broccoli florets
Hot cooked rice
1/2 cup dry roasted cashews

Cooking Directions:

1. Trim fat from meat. Thinly slice across the grain into bite-size strips.
2. In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger and garlic. Cover and chill for 1 to 2 hours.
3. For sauce, in a small bowl, stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking.) Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok.
5. Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through.
7. Serve immediately with hot cooked rice. Sprinkle cashews on individual servings.

Makes 4 servings.