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5.0 from 3 votes

Cashew Pork Stir Fry

Here is another easy week night Chinese - American  Take- out dish!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 278 kcal
Course: Main Course
Cuisine: Chinese , American

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
  • 1 Tbsp Argo® Corn Starch mixed with 1/3 c. water
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp ginger
  • 1/4 tsp sesame oil
  • 1/2 cup cashews

Instructions

For Marinade
    Cup of Yum
  1. Mix all ingredients in a medium bowl.
For Stir fry
  1. Slice pork into strips, across the grain about 1 inch thick.
  2. Stir pork into marinade and set aside while you prepare the vegetables.
  3. Mix sauce.
  4. Add oil to wok or large frying pan over high high heat.
  5. Stir fry the pork in small batches.
  6. When meat is done, drain excess oil and remove to a large bowl.
  7. 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.
  8. Drain and add to bowl with pork.
  9. Add the garlic and ginger to the last batch of vegetables.
  10. When all the vegetables are done,
  11. Add the sauce ingredients to the wok and cook for about 2 minutes to thicken.
  12. Add meat, cashews and vegetables back to the wok and stir to coat with sauce and reheat.
  13. Serve immediately over rice.
For sauce
  1. Mix all ingredients together in a bowl. Set aside until the end.

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 Information

Calories 278kcal (14%) Carbohydrates 8g (3%) Protein 29g (58%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 71mg (24%) Sodium 629mg (26%) Potassium 635mg (18%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 4250IU (85%) Vitamin C 26.6mg (30%) Calcium 66mg (7%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 8g 3%
Protein 29g 58%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 71mg 24%
Sodium 629mg 26%
Potassium 635mg 14%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 4250IU 85%
Vitamin C 26.6mg 30%
Calcium 66mg 7%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.