Hoisin Pork and Cashew Stir Fry
adapted from Belly Full
- 1/3 cup low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 3 cloves garlic, minced or grated
- 1 tablespoon grated ginger
- 1 teaspoon sriracha hot sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon vegetable oil
- 28 ounces pork shoulder (or pork loin), sliced into 1-inch strips
- 2 medium carrots, peeled, julienned (or about a cup of bagged shredded carrots)
- 3 scallions, chopped
- 3/4 cup (about 3 oz.) roasted cashews
- salt and pepper
In a medium bowl, whisk together the first 10 ingredients. Set aside.
Heat vegetable oil over medium-high in a wok or large nonstick skillet; swirl to coat. Add the pork and saute for 2 minutes. Add in the sauce, carrot, scallions, and cashews. Bring to a simmer to thicken slightly, about 2 minutes. Taste; season with salt and pepper, if necessary.
Serve mixture over rice or noodles.
The original of this recipe was outstanding as it was, but the second time, I very slightly adjusted certain ingredient amounts to perfectly suit our tastes. I also used pork shoulder rather than the loin because I almost always have sliced or cubed pork shoulder portioned away in the freezer.
Bottom line: this is our new favorite stir fry. The pork and cashews together make it incredibly meaty and hearty and the spicy, savory, sweet sauce just brings it all together. This one is definitely going into long-term rotation.