Cashew Pork with Snow Peas and Ginger

11 comments

Appears in Cook's Country June/July 2011

The secret to moist, tender pork is already in your pantry.

SERVES 4

TIME 30 minutes

Cashew Pork with Snow Peas and Ginger

WHY THIS RECIPE WORKS

A common problem with stir-fries is that the sauce slides right off the meat, taking the flavor with it. We coat the pork with oil and cornstarch before browning it to develop a slightly craggy exterior for the sauce to cling to. 

Print