Tender pork stir-fried with bok choy, bell pepper, onion, cashews, and seasonings. Quick and easy weeknight meal, ready in under 30 minutes. Delicious and healthy. Great meal for the low carb and keto lifestyle.
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Welcome to My Kitchen Serenity! Thank you for visiting my blog. Do you love pork stir fry? Do you love cashews? We sure do and I’m excited to share with you this cashew pork stir fry recipe!
Cashew Pork Stir Fry is healthy and low carb. It’s ready in under 30 minutes which fits most people’s busy schedules. And it’s better than takeout because you know exactly what you’re eating and who and where it was prepared!
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How to Choose a Wok
There are many kinds and brands of woks to choose from. I love Helen Chen’s Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid. The flat bottom sits securely on my stove. Some people have electric woks and others prefer cast iron.
Ingredients
1-1/2 pounds Pork shoulder chops, or tenderloin, thinly sliced
1 Red bell pepper, thinly sliced
1 Green onion, thinly sliced
1 bunch Bok choy, leaves separated
1/3 cup Raw cashews
3 tablespoons Toasted sesame oil
2 tablespoons Tamari or coconut aminos
2 tablespoons Extra virgin olive oil
1 teaspoon Fresh ginger, finely minced
1/2 teaspoon Garlic powder
Optional: 2 tablespoons Toasted sesame seeds, for garnish
Sea salt and black pepper, to taste
I love that this recipe is packed with nutritious vegetables and healthy cashews. We always have cashews in the pantry for a quick snack, or as a topper on chicken salad.
Directions
STEP 1. 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.
STEP 2. 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.
STEP 3. 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.
STEP 4. Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
Variations
This recipe is versatile! You can use sliced boneless pork chops, sliced pork tenderloin, or sliced pork roast. If you don’t want to use pork, you can substitute sliced chicken or shrimp. Eat this stir fry all by itself, or serve with a side of rice, cauliflower rice, or inside lettuce cups.
This recipe makes 6 servings. For the low carbers, one serving has 5.39 net carbs.
Cashew Pork Stir Fry
Ingredients
- 2 Tbsp Extra virgin olive oil
- 1-1/2 lbs Pork shoulder, boneless pork chops, or tenderloin thinly sliced
- 1 Medium red bell pepper, thinly sliced
- 1 Green onion, thinly sliced
- 1 tsp Fresh ginger, finely minced
- 1/3 c Raw cashews
- 1/2 tsp Garlic powder
- Sea salt and black pepper, to taste
- 1 Bunch baby Bok choy, leaves separated
- 3 Tbsp Toasted sesame oil
- 2 Tbsp Tamari or coconut aminos*
- 2 Tbsp Optional: toasted sesame seeds, for garnish
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!
- *Nutritional information for this recipe is based on using tamari, rather than coconut aminos.
Notes
If you like this recipe, let me know. I’d love to hear from you!
Please try these easy, healthy recipes from My Kitchen Serenity:
