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Chinese Zodiac Cashew Pork

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1/2 pound boneless lean pork
1/3 cup roasted unsalted cashews 
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 tablespoons vegetable oil, divided 
1 teaspoon sugar, divided
1/2 teaspoon fennel seed, crushed 
2 medium carrots, thinly sliced 
1 clove garlic, minced
1 small onion, chunked
1 bunch green onions, cut into 2-inch lengths,
separating whites from tops
Hot cooked rice

directions

Cut pork across grain into thin slices; coat with mixture of 1 Tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes. Blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water.

Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and whites of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes. Add green onion tops; stir-fry 1 minute. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Sprinkle with cashews; serve over rice.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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