Spicy Pork Tofu and Eggplant Stir-fry with Cashews

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Cooking receipe to make Spicy Pork Tofu and Eggplant Stir-fry with Cashews under category Low Carb Recipes. You may find some video clips related to this receipe below.

Spicy Pork, Tofu and Eggplant Stir-fry with Cashews

This recipe 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

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– 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

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