Stir-Fried Cashew Pork
You know those nights that by the time you get home from work you are tired and the last thing you want to do is make dinner? And you’re also kind of ridiculously cranky since you are so hungry? And all you want to do is shove cookies in your face and call it a day? No, just me on that last part? Well, instead of giving in to take-out (or cookies), promise me you’ll power through and make this cashew pork.
The prep work is incredibly easy and the whole meal takes less than 20 minutes to cook in the skillet. In the meantime, make some rice and a side of simple veggies and you have an easy meal that will more than satisfy. It’s actually one of our favorite dinner options, with the quick time-frame an added bonus. In addition to the pork, you get a good amount of cashews along with a sauce that has just the right amount of kick. And it’s way better than most take out options (and probably healthier for you too).
So no more giving in to take-out temptations, or at least not all of the time. Make this cashew pork instead and you’ll be glad you did.
- ⅓ cup hoisin sauce
- ⅓ cup water
- 2 tablespoons low sodium soy sauce
- ½ teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 ½ tablespoons plus 1 teaspoon olive oil, divided
- 4 boneless pork chops (1 pound), trimmed and cut into ½ inch strips
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup cashew halves (unsalted or lightly salted)
- ⅓ cup cilantro, roughly chopped
- rice, for serving
- In a small bowl, whisk together the hoisin sauce, water, soy sauce, red pepper flakes and cornstarch. Set aside.
- Set a large skillet over medium high heat. Add 1 ½ tablespoons of the olive oil. When hot, add in the pork. Cook the pork for about 3 to 5 minutes per side, until cooked through. Transfer to a bowl and set aside.
- Add the remaining 1 teaspoon olive oil to the skillet. When hot, add in the garlic and ginger. Cook for 30 seconds, until fragrant. Add the pork (along with any juices) back to the skillet, as well as the hoisin mixture and cashews. Mix to combine and cook for another 1 to 2 minutes, until the sauce has thickened. Turn off the heat and sprinkle with the cilantro. Serve over rice.
Adapted from The Best Simple Recipes.