This recipe is loosely based on one from Mollie Katzen's "Moosewood Cookbook". It reheats well, in fact, I think it tastes even better the second time around - the flavours get a chance to "mingle".
1/2 cup raw cashews
350 gm lean, boneless pork loin, cut into thin strips
350 gm pkg extra-firm tofu, cut into thin strips
1 medium eggplant, peeled and cut into thin strips (should have about 6 cups)
1 medium sweet onion, thinly sliced
1 medium sweet red pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
3 Tbsp tamari soy sauce
3 Tbsp dry sherry
1 Tbsp cider vinegar
2 tsp brown SugarTwin
1 tsp dark sesame oil
1/2 to 1 tsp dried red chili flakes
3 Tbsp peanut oil
chopped fresh cilantro for garnish
- in a small bowl, mix together tamari, sherry, cider vinegar, brown SugarTwin, sesame oil and chili flakes. Set aside.
- stir & toast cashews over medium heat in a dry wok, set aside.
- heat 1 Tbsp peanut oil in wok, stir-fry pork strips, remove and set aside. Heat another Tbsp peanut oil, stir-fry the tofu strips, remove and set aside with cooked pork strips.
- heat remaining Tbsp peanut oil, stir-fry sliced onion for 30 seconds, add sweet red pepper strips, stir-fry for additional 30 seconds. Add eggpant strips, stir-fry for 7 or 8 min, till eggplant is soft. Add minced garlic and grated ginger, cook for another minute or two.
- add the cooked pork and tofu strips, and pour over the tamari-sherry mixture. Stir gently to mix, and cook for a couple minutes more.
- serve garnished with toasted cashews and chopped cilantro.
- 6 servings
total carbs - 72 for recipe, 12 per serving
fiber - 29.5 for recipe, 5 per serving
effective carbs = 42 gm for recipe, 7 gm per serving