Pork and Vegetable Stir Fry with Cashew Rice
Elevate your weeknight dinner game with this flavor-packed Pork and Vegetable Stir Fry with Cashew Rice. Tender strips of marinated pork are seared to perfection and combined with a colorful medley of crisp-tender veggies—think carrots, red bell peppers, broccoli, and snow peas—all coated in a savory blend of soy sauce, hoisin, garlic, and ginger. Paired with fragrant jasmine rice mixed with toasted cashews and green onions, this dish delivers a satisfying crunch and a burst of umami in every bite. With just 20 minutes of prep and cook time each, this quick and easy stir fry is perfect for busy nights while still feeling like a gourmet meal. Perfect for fans of Asian-inspired recipes, this wholesome dish is a delicious combination of protein, veggies, and nutty goodness.
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Recipe Information
Ingredients
- 450 grams Boneless pork loin
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Carrot, sliced into matchsticks
- 1 large Red bell pepper, sliced into strips
- 2 cups Broccoli florets
- 1 cup Snow peas
- 2 tablespoons Hoisin sauce
- 2 teaspoons Toasted sesame oil
- 4 cups Cooked jasmine rice
- 1 cup Unsalted cashews, toasted
- 2 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the pork loin thinly into strips and place in a medium bowl. Toss with 2 tablespoons of soy sauce and cornstarch. Let it marinate for 10 minutes while preparing the vegetables.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the pork strips in a single layer. Sear for 2-3 minutes, turning once, until browned and cooked through. Remove the pork from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the sliced carrot, red bell pepper, broccoli florets, and snow peas to the wok. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Reduce heat to medium and return the cooked pork to the wok. Stir in the hoisin sauce, remaining 2 tablespoons of soy sauce, sesame oil, salt, and black pepper. Toss everything together and heat through, about 2 minutes.
In a large mixing bowl, combine the cooked jasmine rice with the toasted cashews and half the sliced green onions. Mix well.
To serve, divide the cashew rice among plates or bowls. Top with the pork and vegetable stir fry. Garnish with the remaining green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 326.0 g | 119% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 35.0 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4291 mg | 91% | |
*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.
