Pork Cashew Stir-Fry
From fresh greens to crunchy nuts, this pork cashew stir-fry stands out for its beautiful balance of textures and flavors. It’s also quick to prepare — under 30 minutes — so great for busy nights when you might be tempted to get Chinese takeout. With this recipe, you don’t have to go that way ever again.
The Allure of the Cashew Pork Stir-Fry
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When it comes to fast, flavorful, and healthy meals, stir-fries are a fantastic choice. They’re quick to prepare, versatile and are packed full of great ingredients. In this instance you’ve got thinly sliced pork shoulder, which becomes wonderfully tender when stir-fried, along with cashews that add a delightful crunch to every bite. Then there are the bell peppers, green onions — one of the best low carb onion varieties — and baby bok choy. And speaking of low carb: each serving has only 4 g net carbs.
Have leftover pork and still in the mood for a stir-fried dish? Next time, make Japanese ginger pork (shogayaki). Make it with fresh grated ginger for the freshest flavor.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 1/2 pound pork shoulder thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 green onion thinly sliced
- 1 teaspoon fresh ginger finely minced
- 1/3 cup raw cashews
- 1/2 teaspoon garlic powder
- sea salt and black pepper to taste
- 1 bunch baby bok choy leaves separated
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons toasted sesame seeds for garnish
The Process
Start by heating the olive oil in a wok or large frying pan over medium-high heat. Add the pork and stir-fry, making sure to brown on all sides. Then add the bell pepper, green onion, ginger, cashews, and garlic powder, seasoning with salt and black pepper to taste. Stir-fry the veggies until they’re crisp-tender.
Next, add the bok choy, sesame oil and tamari or coconut aminos. Continue to stir-fry until the bok choy wilts and the other ingredients are nicely coated. Remove from heat, transfer to individual serving plates, garnish with toasted sesame seeds if desired, and serve immediately.
Cashew Pork Stir-Fry
Equipment
- 1 Wok
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds pork shoulder thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 green onion thinly sliced
- 1 teaspoon fresh ginger finely minced
- 1/3 cup raw cashews
- 1/2 teaspoon garlic powder
- 1 bunch baby Bok choy leaves separated
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons toasted sesame seeds for garnish
- sea salt and black pepper to taste
Instructions
- Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
- Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
- Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes.
- Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!