If you've got some pork in the fridge and need a quick dinner, this 30-minute Cashew Pork Stir Fry is about to save the day. It's made with tender pork, crisp vegetables, and crunchy cashews tossed in a savory, garlicky sauce.
Just like this Cashew Chicken Stir Fry Recipe, homemade is better than takeout because you know exactly what you're eating and who and where it was prepared!
Quick Look: Cashew Pork Stir Fry
- ⏲️Ready in: ~ 25 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Boneless pork, cashews, bell pepper, Bok choy
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳 Flavor Profile: Savory, slightly nutty, garlicky, with a hint of umami
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If you love easy pork dinners like this one, you might also enjoy my Garlic Butter Pork Chops Recipe, Sweet and Sour Pineapple Pork Chops, or this juicy Buttermilk Pork Chops.
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Why This Recipe Works
Better than takeout and on the table in 30 minutes! There's more to love:
- Thinly sliced pork cooks fast and stays tender
- High heat = better flavor (that stir fry sear makes a difference)
- Balanced textures from crisp veggies + crunchy cashews
- Simple sauce, big flavor using pantry staples
- One pan = easy cleanup
Another highly flavorful pork recipe you may want to check out is my Pork Curry over Cauliflower Rice. My Cast Iron Pork Tenderloin has an easy blackberry jam BBQ sauce.
Why You'll Love It
Here are all the reasons we love Cashew Pork Stir Fry and hope you do, too:
Flavor - Pork stir fry is known for its delicious and savory flavor. Classic seasonings used are soy sauce (or coconut aminos), sesame oil, garlic, and ginger, while the cashews add a nutty crunch and a hint of sweetness.
Texture - The combination of tender pork and crunchy cashews creates a satisfying texture that complement each other and makes your taste buds happy.
Easy preparation - Stir fry is a quick and easy cooking method that requires minimal preparation and cooking time. That makes it a great option for busy weeknights or when you don't want to spend a lot of time in the kitchen.
Health benefits - Cashews are a good source of protein and healthy fats, while pork provides a good amount of protein and essential nutrients. When paired with vegetables like bell peppers, onions, and Bok choy, cashew pork stir fry can be a balanced meal.
What Goes In It
- Pork - choose pork tenderloin, pork loin, pork shoulder, or pork belly.
- Fresh veggies - bell pepper and green onion give this stir fry its fresh flavor and crispy texture.
- Bok choy - also known as Chinese cabbage or pak choi, is a leafy green vegetable that is commonly used in Chinese and other Asian cuisines. It has a mild, sweet flavor and a crunchy texture.
- Cashews - Add a buttery crunch and subtle sweetness. Use unsalted since the soy sauce already brings plenty of salt.
- Olive oil - Works well for high-heat cooking like stir fry. Substitute with avocado oil.
- Toasted sesame oil - has a rich, nutty flavor and aroma. It's used primarily as a finishing oil and has exceptional flavor.
- Soy sauce - use low sodium soy sauce or substitute with Tamari or coconut aminos.
- Ginger - to keep this recipe easy, I recommend using ginger paste. It's located in your grocery store's refrigerated produce section or in the aisle near the soy sauce.
- Sesame seeds - toast them for the perfect topping to your stir fry! Here's a great video tutorial for how to toast sesame seeds.
Ingredient Substitutions and Swaps
- Pork - Use pork tenderloin, pork loin, or thinly sliced boneless pork chops. You can also swap with chicken or shrimp.
- Bok choy - Substitute with napa cabbage, spinach, or regular cabbage.
- Cashews - Swap with peanuts or leave them out if needed.
- Soy sauce - Use tamari (gluten-free) or coconut aminos for a slightly sweeter, lower-sodium option.
- Oil - Olive oil works fine, but avocado oil is ideal for high heat cooking.
- Ginger - Fresh grated ginger works great if you don't have paste.
- Add-ins - Try broccoli, snap peas, mushrooms, or shredded carrots.
If you love quick skillet meals like this, be sure to try my Inside Out Egg Roll (Egg Roll in a Bowl). It's another fast, flavor-packed dinner with that same savory, takeout-style taste.
How to Make Cashew Pork Stir Fry
Photo 1: Heat olive oil in a wok or large skillet over medium-high heat. Add pork and cook until browned on all sides, about 3-4 minutes.
Photo 2: Add bell pepper, green onion, ginger, garlic powder, and cashews. Stir fry 2-3 minutes until slightly tender but still crisp.
Photo 3: Add bok choy, sesame oil, and tamari. Cook until bok choy wilts and everything is well coated. Taste test and add more seasonings, if needed.
Photo 4: Remove from heat, garnish with toasted sesame seeds, and serve immediately.
What to Serve With Stir Fry
- Steamed white rice or jasmine rice
- Fried rice
- Cauliflower rice for a low-carb option
- Lettuce cups for a lighter, fresh bite
You can also round it out with a simple veggie side like Roasted Bacony Brussels Sprouts or Easy Broccoli Bacon Salad.
Anne's Recipe Tips
- Slice the pork thin against the grain. This keeps the pork tender instead of chewy.
- Don't overcrowd the pan. If the pan is too full, the pork will steam instead of sear. Cook in batches if needed.
- Use high heat. Stir fry cooks fast... high heat gives you that flavorful sear and keeps veggies crisp.
- Prep everything before you start. Once cooking begins, it moves quick. Have all ingredients ready to go.
- Add sesame oil at the end. It's a finishing oil... adding it too early can dull the flavor.
- Toast your cashews (if not already roasted). This brings out their flavor and adds extra crunch.
Cashew Pork Stir Fry FAQs
To keep your leftovers, store in an airtight container in the refrigerator for up to 3 days.
Pork tenderloin and pork loin are best for lean, tender slices. Pork shoulder or belly will give you more flavor but slightly more fat.
You can prep everything ahead (slice pork, chop veggies), but cook it fresh for best texture.
Dinner Recipes in Under 30 Minutes
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Recipe
Cashew Pork Stir Fry
Equipment
- Wok or large saute pan
- measuring spoons
- measuring cup(s)
Ingredients
- 2 Tablespoons Extra virgin olive oil
- 1-½ pounds Pork shoulder, boneless pork chops, or tenderloin thinly sliced
- 1 Medium red bell pepper, thinly sliced
- 1 Green onion, thinly sliced
- 1 teaspoon Fresh ginger, finely minced
- ⅓ cup Raw cashews
- ½ teaspoon Garlic powder
- Sea salt and black pepper, to taste
- 1 Bunch baby Bok choy, leaves separated
- 3 Tablespoons Toasted sesame oil
- 2 Tablespoons Tamari, or coconut aminos*, or low sodium soy sauce
- 2 Tablespoons 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. 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. Taste the mixture and add salt and black pepper, if needed.
- 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 or soy sauce.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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