Cashew Pork Stir Fry
Bursting with flavor and vibrant colors, this Cashew Pork Stir Fry is a quick and easy dinner that’s perfect for busy weeknights. Tender pork loin is marinated in soy sauce and cornstarch for a silky texture, then stir-fried to perfection with crisp bell peppers, sweet carrots, and crunchy snow peas. The umami-rich hoisin and sesame sauce ties everything together, while roasted cashews add an irresistible nutty crunch. With just 20 minutes of prep and 15 minutes of cooking time, this one-wok wonder makes a satisfying meal when served over fluffy steamed rice. Ideal for fans of Asian-inspired cuisine, this wholesome and flavorful dish is destined to become a family favorite.
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Recipe Information
Ingredients
- 450 grams Pork loin
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 whole Bell peppers
- 1 large Carrot
- 150 grams Snow peas
- 2 stalks Green onions
- 100 grams Roasted cashews
- 2 tablespoons Hoisin sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Brown sugar
- 1 teaspoon Sesame oil
- 4 servings Cooked rice
Instructions
Slice the pork loin into thin strips and place in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the pork, mixing until evenly coated. Let marinate for 10 minutes.
While the pork marinates, mince the garlic and ginger. Slice the bell peppers and carrot into thin strips, trim the ends off the snow peas, and chop the green onions into 1-inch pieces.
In a small bowl, prepare the sauce by mixing the remaining 1 tablespoon of soy sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry for 3-4 minutes or until cooked through. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger and stir-fry for 30 seconds until aromatic.
Add the bell peppers, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the pork to the skillet, along with the sauce. Stir everything together and cook for an additional 2-3 minutes until the sauce coats all the ingredients.
Stir in the roasted cashews and half of the chopped green onions, reserving the other half for garnish.
Serve the stir fry over bowls of steamed rice, garnished with the remaining green onions. Enjoy!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 36.8 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4250 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
