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Crunchy Cashew Pork Stir Fry Recipe

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This recipe for Crunchy Cashew Pork Stir Fry, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marci (Ryan) Hjorth
Added: Tuesday, July 11, 2006


2 T. cornstarch
1/2 c. chicken broth
1/4 c. red wine or cider vineger
2 T. soy sauce
2 tsp. vegetable or olive oil
3/4 lb. bonless pork (can even use chicken), cut into thin strips
1 c. carrots, thinly sliced
1 c. broccoli florets
3 green onions, thinly sliced
rice, cooked

Combine cornstarch, broth, vinegar, soy sauce and oil and mix until smooth. Set aside. In a large skillet or wok, stir fry pork in 1 T. oil over medium to high heat until no longer pink. Remove meat from heat and set aside. Heat 1 T. oil and add carrots and broccoli and fry until crisp tender. Stir in broth mixture and add green onions. Bring to a boil and cook for 2 minutes, stirring frequently. Return meat to pan to warm. Serve over hot rice and top with cashews.




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