Serves 4

1/2 cup raw cashews, chopped
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup soy sauce
3 tablespoons cornstarch
1 (16-ounce) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
6 garlic cloves minced
1 tablespoon grated fresh ginger

Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.

Cook snow peas and remaining 2 teaspoons oil in now-empty skillet until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, June/July 2011, Recipe Card