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2 tbsp vegetable oil
1 lb PEI pork tenderloin, cut into ½ inch strips
2 tbsp soy sauce
2 carrots, sliced thinly
1 green pepper, diced
½ cup roasted cashews, unsalted
2 tbsp brown sugar
1 tbsp cornstarch
3 tbsp water salt to taste

Heat the oil in a wok or a deep heavy skillet over high heat. Add pork and stir-fry for 3-4 minutes, or until lightly browned. Add soy sauce, and stir-fry for 1 minute. Reduce heat to medium and add carrots; cover and cook for 3 minutes. Add peppers and cashews and stir-fry for 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved; about 1 minute. Dissolve cornstarch in water, add to wok or skillet, stir and cook until sauce thickens and clears. Season with salt. Serve immediately with rice. Makes 4 servings.