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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Slice the pork tenderloin thinly. Marinate with light soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper for 15 minutes.
2. Prepare the sauce by mixing chicken broth, oyster sauce, light soy sauce, sugar, cornstarch, and sesame oil in a bowl.
3. 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.
4. 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.
5. 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.
6. Stir in the roasted cashew nuts just before serving. Serve hot with steamed Jasmine rice.

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