Spicy Mango Orange Pork with Cashews Recipe by Barry

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Servings: 12

Ingredients

1 lb thinly sliced pork tenderloin
2 cloves minced garlic
3 tbsp peanut oil
1 cup diced red pepper
salt and pepper to season
Heat peanut oil in a wok over high heat. Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute.
Add the peppers and stir fry for only about another 30 seconds. Remove
the pork and peppers from the wok and set aside.
To the wok add
Simmer to reduce the orange juice volume by half before adding all at once
4 tbsp Hoisin sauce
4 tbsp rice wine or Chinese cooking wine
3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
3 tbsp honey
1 tsp crushed chili sauce or 1/2 tsp chili flakes (optional or to taste)
2 tsp soya sauce
2 tsp toasted sesame oil
1/2 tsp Chinese Five Spice powder
1 tbsp finely grated fresh ginger
Simmer for a couple of minutes before returning the pork and peppers to
the wok with the sauce. Bring to a boil and thicken with a slurry of
1
tsp corn starch dissolved in an ounce of cold water.
Toss in:
Cook for only a minute to warm through the mango. Serve over noodles or rice and when serving, sprinkle the plates with:
3/4 cup toasted cashews
1/3 cup chopped green onions

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