Go Back
–+ servings
White plate filled with cahew pork stir fry atop a bed of rice.
Print Pin
5 from 1 vote

Cashew Pork Stir Fry

Here is another easy week night Chinese - American  Take- out dish!
Course Main Course
Cuisine American, Chinese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 278kcal
Author Beth Neels
Cost $4

Equipment

Ingredients

For the Marinade

  • 1/4 c soy sauce buy soy sauce made with soy only (tamari). Cheaper brands contain wheat!!!
  • 2 Tbsp dry sherry
  • 1 Tbsp sesame oil
  • 1 tsp ginger
  • 1 tsp garlic

For stir fry

  • 2 lb pork loin
  • 1 cup Carrots sliced
  • 1 c Celery sliced
  • 1/2 c green onion sliced into about 1" pieces
  • 1.5 c snow peas
  • 2 c baby bok choy
  • 2 tsp ginger minced
  • 1 Tbsp garlic minced
  • 2 tbsp peanut or vegetable oil (Add more as neede to stir fry all vegetables)

For Sauce

US Customary - Metric

Instructions

For Marinade

  • Mix all ingredients in a medium bowl.

For Stir fry

  • Slice pork into strips, across the grain about 1 inch thick.
  • Stir pork into marinade and set aside while you prepare the vegetables.
  • Mix sauce.
  • Add oil to wok or large frying pan over high high heat.
  • Stir fry the pork in small batches.
  • When meat is done, drain excess oil and remove to a large bowl.
  • Saute all vegetables in the order listed above (The order represents the time the vegetables will take to stir fry, the longest first) just for a few minutes each.
  • Drain and add to bowl with pork.
  • Add the garlic and ginger to the last batch of vegetables.
  • When all the vegetables are done,
  • Add the sauce ingredients to the wok and cook for about 2 minutes to thicken.
  • Add meat, cashews and vegetables back to the wok and stir to coat with sauce and reheat.
  • Serve immediately over rice.

For sauce

  • Mix all ingredients together in a bowl. Set aside until the end.

Video

Notes

  • Prepare all ingredients before starting to cook.
  • Cook vegetables crisp tender because they will continue to cook when dish is assembled.
  • An authentic wok will required much less oil when it is fully seasoned.
  • Leftovers can be refrigerated up to 4 days.
  • Best if not frozen.

Nutrition

Calories: 278kcal | Carbohydrates: 8g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 629mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4250IU | Vitamin C: 26.6mg | Calcium: 66mg | Iron: 2.1mg