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Coconut Cashew Pork Stir-Fry Print E-mail
1 pound pork stir-fry strips (loin, tenderloin, or pork leg)
1/4 cup soy sauce
1/4 cup dry white wine or chicken broth
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon vegetable oil
1/2 onion, thinly sliced
1/2 cup cashews
1/2 cup shredded coconut
1 kiwifruit, peeled and sliced
  1. In medium bowl stir together soy sauce, wine, honey, lime juice, cornstarch and ginger. Add pork strips, marinate for 10 minutes.
  2. Drain pork, reserving marinade.
  3. Heat oil in large nonstick skillet over high heat, add pork and stir-fry 3 to 4 minutes.
  4. Add onion and stir-fry one minute longer.
  5. Add marinade to skillet, cook and stir until sauce thickens.
  6. Stir in cashews and coconut, heat through.
 
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Empower the Industry!

The 5th Annual ACA conference will take place from 14-16 September 2010, at the Joaquim Chissano Conference Center in Maputo, Mozambique.Click here to register now! or download the registration form , print it out, fill and send by fax to +233 (0)302 771363
 
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Recipes

Cashew tomatillo sauce
2/3 C. (158 ml) cashew pieces
1 1/2 lbs. (679 g) fresh tomatillos
1 fresh poblano pepper (also called pasilla), diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 t. salt
1/2 t. ground cumin
Freshly ground black pepper
1 C. (237 ml) unsweetened soy milk
Read more...
 

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ACA Newsletter

Your quarterly update on cashew issues in Africa and around the world!

Issue No 13 August 2010

  • 'Empower the Industry!', ACA's 5th Annual Conference, Maputo - Mozambique.
  • Association of Food Industries (AFI) convention in Delray beach, Florida - USA, 29th April - 1st May
  • one of the toughest seasons ever
  • Interview of a  Brazilian investor in Ghana
  • Updates from the African Cashew Initiative  (ACi)
  • country updates

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