Diced Pork with Cashew Nuts

Name: Diced Pork with Cashew Nuts
Cuisine: China
Ingredients: 2 teaspoons cornstarch; 1 teaspoon minced ginger; 2½ tablespoons peanut oil; ⅓ cup cashew nuts; ½ cup sweet red peppers, washed, dried, and cut into ¼-inch dice; ½ cup string beans, washed, dried, with both ends trimmed, and cut into ¼-inch pieces; 1 tablespoon Shao-Hsing wine or sherry; 1 teaspoon minced garlic; 2 tablespoons scallions, white portions only, washed, dried, and cut into ¼-inch pieces; ⅓ cup green peppers, washed, dried, and cut into ¼-inch dice; ½ pound pork loin, or 4 rib pork chops, boned, cut into ¼-inch dice; ½ teaspoon ginger juice mixed with 1 teaspoon Shao-Hsing wine or sherry; Pinch of white pepper; 1 teaspoon light soy sauce; ¾ teaspoon sugar; 1 teaspoon sesame oil; 1 tablespoon oyster sauce; ¼ teaspoon salt

Eyu Guor Yuk Ding

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Cantonese call cashew nuts eyu guor, or “kidney-shaped fruit.” Cashews, in Canton, were once rare and expensive, and when I was a child I used to volunteer to help my aunt cook this dish so I could steal the cashew nuts after they had been roasted.

Ingredients

½ pound pork loin, or 4 rib pork chops, boned, cut into ¼-inch dice

Asia
China
Cantonese
Guangdong Province
Main course

Method

Marinate the pork in the marinade for ½ hour. Reserve.
Dry-roast the cashew nuts. Reserve.
Heat wok over high heat for 30 to 45 seconds. Add 1 tablespoon of the peanut oil; coat wok with spatula. When a wisp of white smok