1 pound boneless fresh pork shoulder, cut into 3/4" cubes
1 medium onion, sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento, sliced
1 cup salted cashews or peanuts
Servings: 4
1. Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
2. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
3. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
4. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
1 medium onion, sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento, sliced
1 cup salted cashews or peanuts
Servings: 4
1. Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
2. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
3. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
4. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
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