Thursday, December 8, 2011

Spicy Cashew Pork and Broccoli

One single bite combines delicious flavor profiles and contrasting textures. One bite starts out sweet, but finishes with some spicy heat. The flavors contrast between crunchy cashews and brocolli and softer rice and pork. Delish!

Now that I'm in a Chinese food phase, I've started combining elements of my favorite Chinese recipes to create a new spin on recipes. I've never had a Chinese recipe with pork until now, and I'm happy with how well pork does in Chinese recipes. I love this recipe and it's definitely a keeper.
this is the perfect Chinese Pork recipe.

Spicy Cashew Pork and Broccoli
·2 TBS EVOO (extra virgin olive oil)
·2 boneless pork chops, cut into bite-sized pieces
·2 TBS cornstarch
·1 TBS minced garlic
·3 green onions, chopped
·10 oz. frozen broccoli
·½ cup orange juice
·½ cup water
·1½ TBS hot chili sauce
·2 TBS rice vinegar
·1 tsp GF soy sauce substitute
·½ tsp ginger
·1 tsp sugar
·½ cup cashews
·Cooked brown rice

In a large saucepan, wok, or Dutch oven, heat oil over medium heat. Toss pork with 1½ TBS cornstarch. Add pork, garlic, green onions, and broccoli to the pan, and cook for 3-4 minutes.

In a small bowl, combine remaining cornstarch, orange juice, water, hot chili sauce, rice vinegar, GF soy sauce substitute, ginger, and sugar. Add sauce mixture to pork and simmer on medium/high heat for 3 to 5 minutes, or until somewhat thick.

Stir in cashews and serve over brown rice.

Serves: 4