Peking Pork


  • 3/4-1 lb. pork tenderloin
  • 2 Tbsp. water
  • 4 Tbsp. soy sauce
  • 1/2 tsp. chili powder
  • 2 Tbsp. sugar
  • 2 oz. cashew nuts
  • 3 Tbsp. sunflower oil
  • 6 oz. mushrooms
  • 2 tsp. cornstarch
  • 6 Tbsp. water
  • 1 bunch spring onions, chopped


Using a sharp knife, cut the tenderloin crosswise into very thin slices. Put them into a bowl with the 2 Tbsp. water, 2 Tbsp. soy sauce, chili powder and sugar. Marinate in refrigerator for 3-4 hours. Heat 2 Tbsp. of the sunflower oil in pan. Add the meat and stir continuously for 2 minutes until the meat is cooked. Remove meat with slotted spoon and leave on a plate. Stir the mushrooms in bowl with the remaining soy sauce. Heat remaining 1 t. oil with juices in the frying pan and cook mushrooms for 1/2 minute. Return meat to pan and remove from heat. Mix cornstarch and water until smooth and add to mixture. Cook over gently heat until juices thicken. Add onions and cashews. Cook for another minute. Transfer to a warm serving dish.


By Robin from Washington, Ia

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