Asian Ginger Glazed Pork Photo
Asian Ginger Glazed Pork

YIELD Makes 4 servings


1 pound pork tenderloin
2 tablespoons cornstarch
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


  1. 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.
  2. Cut onions into 1-inch pieces. Thinly slice ginger. Stack ginger, a few slices at a time, and cut into fine strips. Set aside.
  3. 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.
  4. 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.
  5. Spoon sauce over pork until coated and glazed. Sprinkle with cashews. Serve with rice. Garnish, if desired.
Cashews, kidney-shaped nuts with a sweet buttery flavor, add a nice crunch to this dish.
This recipe appears in: Asian
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