Cashew Pork Stir Fry Recipe (2024)

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ByBeth NeelsMarch 13, 2024

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This Cashew Pork Stir Fry is so quick and easy! It is Gluten and Dairy free. A healthy meal for any night of the week! Pork loin is very lean!

This post is in reference to my recent blog post Chicken Lo Mein and my determination to make more stir fry!

They are generally both Lactose-Free and Gluten-Free. They offer quick and easy preparation and cooking times and are healthy and delicious, so there’s really no reason not to.

Making these at home can also save you a lot of money, when compared to take-out.

Ingredients for pork stir fry recipe

Lean Pork (Chicken is a good substitution)
soy sauce, for gluten free purchase tamari
sesame oil
sherry
rice wine vinegar
garlic
ginger
assorted vegetables

What vegetables are good for stir fries?

carrots
celery
bok choy
snow peas
broccoli
water chestnuts
bamboo shoots
bell peppers
summer squash
scallions
mushrooms
sliced cabbage

How to make this pork stir fry recipe

Making this Cashew Pork could not be easier! Just get everything prepared before you start to stir fry!

Prepare the marinade.
Slice pork into thin strips.
Place meat in marinade, while preparing vegetables.
Cut up all of the vegetables, keeping them separate.
Mix up sauce ingredients.
Stir fry pork a little at a time for just a minute or 2. Drain and remove to large bowl.
Stir fry all vegetables, one type at a time, for a minute.
Add sauce ingredients and cornstarch slurry to wok.
Cook until cornstarch darkens and sauce gets thick.
Mix everything together for a minute, along with cashews, just to heat through.

Other delicious Chinese takeout recipes

Sesame Chicken -General Tso’s Chicken
Sweet and Sour Chicken
Pork Fried Rice
Lobster Ding with Almonds
Chicken Lo Mein

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Enjoy! And have fun cooking!

Xoxo,

Cashew Pork Stir Fry

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

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 12 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Chinese

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 278kcal

Author: Beth Neels

Cost: $4

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

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

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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally Published 5/5/2015

Beth Neels

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.