Sautéed Pork Tenderloin with Cashew Nuts and Celery腰果西芹炒豬柳
A vibrant and flavorful stir-fry featuring tender slices of pork tenderloin, crunchy cashew nuts, and crisp celery, balanced with sweet carrots and bell peppers in a savory sauce. Perfect served with steamed rice.
01Ingredients
- 350g pork tenderloin
- 80g roasted cashew nuts
- 3 celery stalks
- 80g carrot
- 80g red bell pepper
- 80g green bell pepper
- 3 cloves garlic
- 20g ginger
- 3 tbsp cooking oil
- For Pork Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1.5 tsp cornstarch
- 0.5 tsp sesame oil
- 0.25 tsp white pepper
- For Sauce:
- 100ml chicken broth
- 1.5 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
Nutrition (per serving)612kcal
- Protein42.5g
- Carbs28.2g
- Fat38.4g
Fiber 3.8 gSodium 892 mg
02Steps
- Slice the pork tenderloin thinly. Marinate with light soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper for 15 minutes.
- Prepare the sauce by mixing chicken broth, oyster sauce, light soy sauce, sugar, cornstarch, and sesame oil in a bowl.
- Heat cooking oil in a wok over high heat. Stir-fry the marinated pork until lightly browned and cooked through, about 2-3 minutes. Remove pork and set aside.
- Add the remaining oil to the wok. Add minced garlic and ginger, stir-fry until fragrant, about 30 seconds. Add celery, carrot, red and green bell peppers. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
- Return the cooked pork to the wok with the vegetables. Pour in the prepared sauce. Stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients.
- Stir in the roasted cashew nuts just before serving. Serve hot with steamed Jasmine rice.
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