Home > Recipes > Crunchy Cashew Pork

Crunchy Cashew Pork Recipe

"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."

This recipe is:

Quick

[X]

Rate Crunchy Cashew Pork Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crunchy Cashew Pork Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

2 teaspoons cornstarch
1/2 cup chicken broth
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 teaspoons plus 2 tablespoons canola oil, divided
3/4 pound boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup fresh broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside.
In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 cup (calculated without rice) equals 335 calories, 22 g fat (5 g saturated fat), 50 mg cholesterol, 633 mg sodium, 13 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Crunchy Cashew Pork in Quick Cooking January/February 2000, p19

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Crunchy Cashew Pork

Crunchy Cashew Pork

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Nov. 18, 2010 by Spence Vermeer

I got this from the magazine many years ago, and loved it. That magazine is now gone, but this site got me the recipe again. It is very easy, and the veggies are interchangeable. I have added celery and bell peppers if I am missing another veggie on the recipe.