Crunchy Cashew Pork Recipe

4.5 1 3
Publisher Photo

Crunchy Cashew Pork Recipe

Read Reviews
4.5 1 3
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 335 calories, 22g fat (5g saturated fat), 50mg cholesterol, 633mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 22g protein.

  • 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
  1. In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside.
  2. In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
  3. 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.
Originally published as Crunchy Cashew Pork in Quick Cooking January/February 2000, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCrunchy Cashew Pork

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Spence Vermeer User ID: 5613998 27307
Reviewed Nov. 18, 2010

"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."

Loading Image