This pork stir-fry from is ready in about 45 minutes. Pork strips are marinated quickly in sherry, cornstarch and soy sauce. Meanwhile, stir fry ginger, garlic, red pepper, snow peas and cashews. Remove the vegetables and cashews and then stir fry the pork, add the vegetables back in and mix with soy-sugar sauce. I blanched the snow peas before stir frying them, so they would cook more quickly. I didn’t have roasted cashews, so I toasted raw ones for a few minutes in a skillet.

Avoiding Additives and Preservatives

Soy sauce, sesame oil and cashews may contain additives. Use tamari sauce instead of soy, because it is preserved with alcohol instead of sodium benzoate. Eden Organic brand toasted sesame oil contains only sesame oil. Look for cashews with no preservatives added.

Get ingredients ready before starting to cook

Marinate pork in Sherry, soy sauce and cornstarch

Stir fry peppers with garlic and ginger

Add snow peas and cashews

Mix everything together with soy sauce sweetened with sugar

Serve with steamed rice


1 tablespoon medium-dry Sherry

2 teaspoons cornstarch

3 tablespoons soy sauce

2 teaspoons Asian sesame oil

¾ lb boneless pork loin, thinly sliced, then cut into 2- by ¼ -inch strips

1 teaspoon sugar

3 tablespoons peanut oil

2 teaspoons minced peeled fresh ginger

2 teaspoons minced garlic

½ teaspoon dried hot red pepper flakes

1 large red bell pepper, cut into 1/4-inch-thick strips

½ lb snow peas, trimmed

1 cup salted roasted cashews


Stir together Sherry, cornstarch, and 1 tbsp soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 ½ tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and ¼ teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1 ½ tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Serves 4.