Pork with Vegetables & Cashews

Here’s a one-dish dinner that skips the wok entirely. This soy-glazed pork cooks start to finish in the microwave, simmering in a single covered casserole with onion, mushrooms and peas while you get on with other things. Stir it now and then and the microwave does the rest.

A cornstarch slurry stirred in near the end thickens the savory pork juices and soy into a glossy glaze that coats everything, the same trick that gives a stovetop stir-fry its sheen. Pimiento adds a pop of color.

The cashews are the finishing touch, stirred in at the very end and left to stand so they keep their buttery crunch instead of going soft. Spoon it all over steamed rice for a quick, satisfying meal.

Kitchen Tips

• Stir every few minutes as directed so the pork cooks evenly in the microwave and doesn’t toughen in spots.
• Cut the pork into uniform pieces so it all cooks through at the same rate.
• Add the cashews only at the end and let it stand, so they stay crunchy rather than softening in the sauce.
• Blend the cornstarch with cold water before adding it, so it thickens smooth without lumping.

Variations

• Use chicken or beef in place of pork, adjusting the cooking time.
• Swap the cashews for peanuts or almonds, or add water chestnuts for extra crunch.
• Stir in a little ginger, garlic or a splash of sesame oil for more stir-fry flavor.