Spicy Ginger Cashew Pork

Ingredients

• 1/3 cup spicy sweet chili sauce (homemade or use store-bought)
• 1/4 cup low-sodium tamari (or low-sodium soy sauce)
• 1 medium lime (juiced)
• 2 1/2 teaspoons toasted sesame oil
• 2 teaspoons grated fresh ginger
• 3 cloves minced fresh garlic
• coconut oil (or peanut oil, for frying)
• 1 1/2 pounds boneless top loin pork chop (sliced thin)
• 3 tablespoons cornstarch
• 1/2 teaspoon white pepper
• 1/2 cup roasted unsalted cashews (or lightly salted)

Instructions

1. 1

   --- MAKE THE SAUCE: ---

2. 2

   In a small bowl, combine the chili sauce, tamari and lime juice and set aside.

3. 3

   --- MAKE THE STIR-FRY: ---

4. 4

   Toss the sliced pork with the cornstarch and white pepper

5. 5

   Heat a large skillet with sesame oil on medium-high heat and cook the garlic and ginger for about 30 seconds. Then working in batches stir-fry the pork in batches, adding more coconut oil as needed until the pork in cooked through and crispy. Transfer the pork to a clean plate and repeat with the remaining slices.

6. 6

   Wipe out your wok with paper towel and reduce the heat to medium. Add in the cashews and stir-fry until toasted in spots. Transfer the toasted cashews to the plate with the pork.

7. 7

   Pour the sauce into the wok and bring to a boil. Then add in the pork and cashews and toss continuously until the sauce sticks and caramelizes to the crispy pork and the cashews.

8. 8

   Serve with rice and top with green onions, red pepper flakes and cilantro.