Friday, August 10, 2012

Cashew Pork and Pea Pods

I got this from my sister's Better Homes and Gardens cookbook.  This is one of my faaaavorite meals.  It is so good, so good, you see. (Dr. Seuss)  Aaaand it was another way to use up the sugar snap peas I got from my mom's garden.  Badda-bing, badda-boom.

Cashew Pork and Pea Pods

Makes:  4 servings

1 pound lean boneless pork
1/2 cup orange juice
1/4 cup orange marmalade
2 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1 Tbsp cooking oil
2 cups fresh pea pods or one 6-oz pkg frozen pea pods, thawed
2 peaches or nectarines, peeled and diced, or 1 1/2 cups cubed papaya or frozen peach slices, thawed
1/2 cup cashews or peanuts
2 cups hot cooked rice

1.  Slice the meat into bite-sized pieces.  For sauce, in a bowl stir together orange juice, marmalade, soy sauce, cornstarch, and ginger.  Set aside.

2.  Pour oil into a wok or large skillet.  Preheat over medium heat.  Add pork.  Cook until done.  Stir in pea pods and fruit.  Push ingredients from the center of the wok.

3.  Stir sauce; pour into center of wok.  Cook and stir sauce until thickened and bubbly.  Stir in meat mixture to coat with sauce.  Cook and stir for 2 minutes.  Stir in nuts.  Serve with rice.

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