Cashew Pork Stir-Fry

Stir-fried beef with red peppers, sliced garlic, scallions, sesame seeds, and zucchini on a dark blue plate, offering a delightful twist akin to a pork cashew stir fry.

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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 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.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: Chinese

Servings:

Calories: 272kcal

Author: Leah Ingram

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!

Notes

Nutritional information for this recipe is based on using coconut, rather than tamari aminos.

Nutrition