I adapted this from a great cashew chicken recipe on Deanna’s Daughter. I added a little more spice to the sauce and opted for pork, because I have a freezer full of it. I will admit that I tend to avoid Asian-inspired recipes that use ketchup (because I’m judgey like that), but I gave this one a shot last week and I have made it twice since…so I guess I’m over my silly ketchup aversion.
This recipe will work well with chicken or pork and you can throw in any vegetables you have sitting in your fridge. We ate it over rice (though soba noodles would be nice as well) and washed it down with a homebrewed IPA. Delightful!
3/4 cup ketchup
3/4 cup vegetable broth
4 T sugar
3 T Worcestershire sauce
2 T soy sauce
2 t sesame oil, divided
1/2 t (heaping) cayenne pepper, less if you want to keep it mild
2 large pork loin chops, cubed
2 T cornstarch
1 t sugar
1/2 t salt
1 T sesame oil
1-2″ piece fresh ginger, finely chopped
4 cloves garlic, finely chopped
1 medium onion, chopped
about 6 cups chopped, assorted vegetables
50-100g cashews (optional)
3-4 T toasted sesame seeds (dry toast them in a pan over medium heat)
Whisk together the ingredients for the sauce and set aside. Whisk cornstarch through salt and toss with pork- set aside.
Once your vegetables are prepped, get a skillet nice and hot over medium high heat and add the remaining sesame oil. Once the oil is hot, throw in the pork, ginger, garlic and onion and stir until the pork is nearly cooked. Toss the vegetables in, stir for 2 minutes until the colours get brilliant, then add the sauce. Let the sauce come to a boil and let it simmer for about 3 minutes (or more) until the sauce has thickened slightly. Add the cashew, give it a good toss, then spoon over rice and sprinkle with a generous amount of sesame seeds.