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

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
Guangdong Province
Cantonese
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

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Diced Pork with Cashew Nuts

Eyu Guor Yuk Ding

Ingredients

Method

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