YIELD Makes 4 servings
|1||pound pork tenderloin|
|4||green onions with tops|
|1||piece fresh ginger (1 inch long), peeled|
|3||tablespoons vegetable oil, divided|
|2||cloves garlic, minced|
|1/4||cup dry sherry|
|1||tablespoon soy sauce|
|1||to 2 tablespoons water|
|2||teaspoons light brown sugar|
|1/4||teaspoon red pepper flakes|
|1/4||cup unsalted roasted cashews, chopped|
|Hot cooked rice|
|Fresh herb sprigs and bell pepper triangles for garnish|
- Trim fat from pork; discard. Cut pork crosswise into 1/4-inch-thick slices. Place cornstarch on waxed paper. Coat both sides of pork with cornstarch. Reserve remaining cornstarch. Set aside.
- Cut onions into 1-inch pieces. Thinly slice ginger. Stack ginger, a few slices at a time, and cut into fine strips. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half the pork; stir-fry until well browned on both sides. Remove pork to plate. Repeat with 1 tablespoon oil and remaining pork. Reduce heat to medium.
- Add remaining 1 tablespoon oil to wok and heat 30 seconds. Add ginger, garlic and onions to wok; stir-fry 1 minute. Stir in reserved cornstarch. Add sherry, soy sauce, 1 tablespoon water, brown sugar and red pepper. Cook and stir until sauce boils and thickens. Stir in additional water if needed.
- Spoon sauce over pork until coated and glazed. Sprinkle with cashews. Serve with rice. Garnish, if desired.
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