MAKE THE RICE: Stir together the rice and water in a medium-size saucepan and bring to a boil over medium-high heat. Place a lid on the pan and reduce the heat to low. Simmer, WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat and let sit, KEEPING THE LID ON, for 15 more minutes.
In a mixing bowl add the ground pork, cornstarch, and five-spice powder and use your hands to mix thoroughly then set aside.
In a small bowl mix together the soy sauce, water, garlic, sesame oil, vinegar, and crushed red pepper and set aside.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot add the ground pork and cook, breaking up the pork as it cooks, until pork is browned, about 6 minutes.
Add the sauce to the wok and cook, stirring often, until it begins to thicken, about 3 minutes.
Stir in the cashews and cook while stirring for about 1 more minute.
Fluff the rice with a fork and serve with the pork and cashews.
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