Honey Cashew 5-Spice Pork with Brown Rice
This dish is simple to make, but it has flavor special enough for company.
Serves: 2
Cook Time: 5 Minutes
Ingredients
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8 to 10 ounces (3/4 inch-thick) Smithfield Boneless Pork Chops, cut into 1/2-inch-wide strips
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3/4 teaspoon five-spice powder*
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1/4 teaspoon salt
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon honey
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1 tablespoon vegetable oil
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1/4 cup unsalted roasted cashews (or peanuts)
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1 cup hot, cooked quick-cooking or ready-to-serve brown rice
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*Five-spice powder is a Chinese spice mixture of cinnamon, cloves, star anise, fennel, and pepper. It is a strongly flavored, fragrant spice -- so use it sparingly at first; but the blend works well in savory dishes that benefit from the addition of ground cinnamon as an ingredient.
Steps
Place pork on a piece of wax paper. Combine five-spice powder and salt; sprinkle on pork, and toss well to coat strips. Stir together soy sauce and honey; set aside.
Heat oil in a large, nonstick skillet over medium-high heat. Add pork and cook until browned on all sides and no longer pink in center, about 4 to 5 minutes. Add cashews; drizzle with soy sauce mixture, stirring to coat; immediately remove from heat. Serve on brown rice.
Serving Suggestions
You can double the recipe to serve 4 for a dinner party, but be sure to saute the chicken in two batches so you don't overcrowd the skillet.
Recipe and photo by Smithfield.
