Cashew Pork and Vegetables

2 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Start to Finish: 45 mins
Rate me!

Cashew Pork and Vegetables
pound lean boneless pork
cup orange juice
tablespoons bottled hoisin sauce
teaspoon ground ginger
teaspoon crushed red pepper (optional)
cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
tablespoon cooking oil
medium carrots, bias sliced, or 1 1/2 cups packaged fresh julienned carrots
cup sliced green onions (2)
cups hot cooked rice
cup cashews or peanuts
  1. If desired, partially freeze meat for easier slicing. Thinly slice meat across the grain into bite-size strips. For sauce, stir together orange juice, hoisin sauce, ginger, and, if using, crushed red pepper. Set aside.
  2. Remove strings and tips from fresh pea pods, if using; set pea pods aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir in carrots. Cook and stir for 2 minutes. Add pea pods and green onions. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
  3. Add half of the pork to hot wok. Cook and stir for 2 to 3 minutes or until no pink remains; remove from pan. Add remaining pork; cook and stir for 2 to 3 minutes or until no pink remains. Return all meat and vegetables to wok. Stir sauce; add to center of wok. Cook and stir until heated through. Stir in rice until coated. Top with nuts.
  4. Makes 4 servings
Nutrition Facts (Cashew Pork and Vegetables)
    Per serving:
  • 453 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 62 mg chol.,
  • 189 mg sodium,
  • 41 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Pork Recipes
Your Comment: