Stir Fried Cashew Pork

Source- Above an Italian Restaurant

I love cooking Asian recipes at home.  I've tried some really diverse stuff, more than what I've tried at restaurants.  This recipe didn't fail.  It comes together really quick, and has great flavor. 

Ingredients

• 1/2 cup hoisin sauce
• 1/3 cup water
• 2 Tbs. soy sauce
• 1/2 tsp. red pepper flakes
• 2 Tbs. vegetable oil
• 1 pork tenderloin (3/4 - 1 lb.), cut into 1/4 inch strips
• 1 cup snow pea pods (used frozen sugar snap peas)
• 3 garlic cloves, minced
• 1 Tbs. grated fresh ginger (used 3/4tsp ground ginger)
• 1/2 cup roasted, unsalted cashews, coarsely chopped

Preparation

• Combine hoisin sauce, water, soy sauce, and red pepper flakes in a small bowl.
• In a large non-stick skillet, heat about 2 tsp. of oil over medium-high heat until just smoking.
• Add half of the pork and cook until no longer pink (about 2 minutes); transfer to a plate.
• Repeat with another 2 tsp. of oil and remaining pork.
• Add remaining oil to skillet and heat until shimmering.
• Cook peas until tender-crisp, about 2 minutes.
• Add garlic and ginger, and cook for an additional 30 seconds, or until fragrant.
• Add the sauce, cashews, and pork to the pan and cook until thickened, about 1 minute.
• Serve over rice.

Next Time- This could use a couple small changes.  The heat from the red pepper flakes was a little much, so I'd cut the amount to 1/4 tsp.  I also think adding some green onions would taste good. Nothing major, just small stuff.  This is a great recipe.