quick pork and cashew stir fry with snow peas
Makes: 4 servings
Prep Time: 6 minutes
Total Time: 20 minutes
1/4 cup unsalted, raw cashews, chopped
1 cup reduced-sodium chicken broth
1/4 cup tamari sauce (gluten free soy sauce)
1/4 cup mirin (Japanese sweet cooking sake)
3 Tablespoons cornstarch, divided
1 (1 to 1 1/4 pound) pork tenderloin, trimmed of excess fat
3 Tablespoons avocado oil or coconut oil
8 ounces snow peas, ends trimmed and strings removed
6 cloves garlic, minced (2 Tablespoons)
1 Tablespoon minced fresh ginger
1. Toast Cashews: In a large non-stick skillet over medium heat, add cashews and cook until golden, about 5 minutes, shaking skillet often to keep from burning. Transfer cashews to a plate. Set aside.
2. Make Sauce: In a small bowl add broth, tamari sauce, mirin and 1 Tablespoon cornstarch and whisk together to combine. Set aside.
3. Prep Pork: Cut pork tenderloin crosswise into 1/4 inch thick medallions. Lay those pieces flat and cut into 1/4 inch strips. Transfer strips to a medium bowl. Sprinkle pork with 1 Tablespoon oil and toss together to coat pork. Sprinkle oil-coated pork with remaining 2 Tablespoons cornstarch and toss together to coat pork well with cornstarch. Set aside.
4. Brown Pork: Return skillet to medium-high heat and add 2 teaspoons oil. Heat 2 teaspoons oil until shimmering, about 1 minute. Add one half of the pork and spread out in an even layer. Cook pork until well browned, stirring often, about 4 minutes. Transfer cooked pork to a plate and tent with foil. Heat remaining oil and cook remaining pork.
5. Cook Snow Peas: To the now empty skillet, add remaining 2 teaspoons oil and heat until shimmering, about 1 minute. Add peas and cook, stirring often, until bright green, about 1 minute.
6. Add Aromatics: Add garlic and ginger and cook until fragrant, about 30 seconds, stirring continuously to prevent garlic from burning.
7. Finish & Serve: Stir broth mixture once again to dissolve cornstarch. Pour into skillet and stir well to combine. Cook until mixture is thickened, about 2 minutes. Return pork and any accumulated juices, along with the toasted cashews to the skillet and toss together to combine. Cook until heated through, about 1 minutes. Serve hot and enjoy!
