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Cashew Pork and Vegetables

2.5 by 2 people
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  • Makes: 4 servings
  • Start to Finish: 45 mins

Cashew Pork and Vegetables



  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

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