Cashew pork stir fry is a popular dish with a distinctive taste, combining the sweetness of the cashews, the savories of the pork, and the pungency of the vegetables. It is an easy-to-make dish that is perfect for a quick weeknight meal. With the right ingredients and a few simple steps, you can create a flavorful and satisfying dish that is sure to impress your family and friends.
Let's cook with our recipes!
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
Steps:
- Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tablespoons soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
PORK, CASHEW, AND GREEN BEAN STIR FRY
Adapted from Cooking Light. Quick, tasty, healthy, and family liked it. Serving size:1 cup stir-fry mixture, 1/2 cup rice, 1 T cashews; 349 calories, 9.7 g fat, 34.5 g carb, 3.3 g fiber, 74 mg cholesterol
Provided by ratherbeswimmin
Categories One Dish Meal
Time 56m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
- Add in pork slices; stir to coat.
- Cover and chill.
- Put the beans in a large pan of boiling water; cook 5 minutes.
- Drain beans and plunge into ice water; drain.
- **Alternative way to cook green beans--I steam them until crisp-tender then drain.
- Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
- Add in ginger and garlic; stir/saute for 1 minute.
- Add in pork mixture; stir-fry for 1 1/2 minutes.
- Add in green beans; stir-fry 1 1/2 minute or until pork is done.
- Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
- Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 394.2, Fat 11.1, SaturatedFat 2.7, Cholesterol 82.1, Sodium 1111.1, Carbohydrate 39.5, Fiber 4.3, Sugar 2, Protein 32.4
CASHEW & PORK STIR FRY
This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Note: At the suggestion of reviewers I have increased the marinade ingredients.
Provided by Galley Wench
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork and cut into 3/4 inch slices.
- Place in shallow dish.
- Blend the soy sauce and cornstarch together until smooth and free of lumps.
- Pour soy mixture over pork, stirring until all pieces are coated.
- Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
- Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
- Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
- Using a slotted spoon, transfer to a plate and keep warm.
- Drain the pork, reserving the marinade.
- Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
- Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.
CASHEW PORK STIR-FRY
I love cooking with pork because it is such a versatile meat. This stir-fry uses a tenderloin with a delicious sauce which will impress guests and family.-Betty Ruenholl, Syracuse, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut tenderloin into thin strips and set aside. Combine sauce ingredients, stirring well. , In a large skillet over medium heat, heat 1 tablespoon oil. Add carrots and celery; stir-fry for 3 minutes. Remove vegetables and set aside. , Add remaining oil to skillet. Add pork; stir-fry for 3 minutes. Return vegetables to pan; add sauce and cashews. Cook and stir over medium-high heat until thickened. Serve with rice if desired.
Nutrition Facts :
PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE
Steps:
- 1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 c. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. 2. Combine 2/3 c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, and honey in a small bowl; set aside. 3. Combine pork, remaining 1 tbsp. cornstarch, and the remaining 1 Tbsp. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 mins., or until browned. Remove from pan. 4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 c. onion; saute 2 mins. Stir in ginger and garlic; saute 30 mins. Add peas and bell pepper to pan; saute 1 min. Stir in pork; saute 1 min. Add reserved broth mixture to pan. Bring to a boil; cook 1 min. or until thick, stirring constantly. Serve over cashew rice.
SPICY PORK AND CASHEW STIR FRY
Steps:
- Slice the pork into strips no thicker than 1 centimetre. Heat approximately 1 tablespoon of the groundnut oil in a wok or large frying pan and, when it is very hot, quickly stir fry the pork until it is cooked through and lightly browned. Put the pork and any juices into a bowl and set aside. Next heat the rest of the oil and add the chillies, garlic, sping onions and ginger. Stir fry for 2-3 minutes. Add the cashews and stir fry for a further 2 minutes. Next add the lime juice and zest and nam pla. Simmer for a minute to allow the flavours to marry, then put the pork and juices back into the pan and heat through. Lastly stir in the mint and basil and serve immediately. Serve with plain boiled or steamed rice, fried rice or couscous.
Tips:
- For the best flavor, use high-quality soy sauce, rice vinegar, and sesame oil. You can find these ingredients at most Asian grocery stores.
- If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
- If you don't have a wok, you can use a large skillet or Dutch oven.
- If you like your cashew pork stir-fry extra spicy, add a pinch of cayenne pepper or red pepper flakes.
- If you want your pork extra crispy, fry it in small batches so that it doesn't overcrowd the pan.
Conclusion:
Cashew pork stir-fry is a quick, easy, and delicious weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy dinner idea, give cashew pork stir-fry a try. You won't be disappointed!
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