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Pork Cashew Stir Fry
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Rating: 4.0/5 (21 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 368
% Daily Value**
Total Fat 19g
28%
Saturated Fat 6g
9%
Unsaturated Fat 2g
Cholesterol 83mg
28%
Sodium 668mg
28%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
5%
Sugars 9g
Protein 34g
Vitamin A  67%Vitamin C  25%
Calcium  3%Iron  14%
Potassium  20%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pork Cashew Stir Fry

Date Added: July 16, 2015

Ingredients:

2 tablespoons Vegetable Oil
1 lb Pork Tenderloin
2 tablespoons Soy Sauce
2 Carrots sliced
1 Green Bell Pepper diced
1/2 cup Cashew roasted unsalted
2 tablespoons Brown Sugar
1 tablespoon Cornstarch
3 tablespoons Water
Salt to taste
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Directions:

1. Heat vegetable oil in wok or heavy skillet over high heat.

2. Cut pork tenderloin into 1/2-inch strips and add to wok.

3. Stir fry for 3 to 4 minutes, or until lightly browned.

4. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots.

5. Cover and cook 3 minutes. Add green peppers and cashews; stir fry 3 to 4 minutes.

6. Sprinkle with brown sugar and stir until dissolved, about 1 minute.

7. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears.

8. Season with salt to taste. Serve immediately with rice.

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Dietary Notes:
This recipe is high in Vitamin A with 67% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Bell Pepper, MSG, Corn, Pork, Natural Sweeteners, Beef allergies.
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