Pork and Cashew Stir-Fry

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Preparation time:
Cooking time:

Serves: 4-6


2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 ml) pork tenderloin, thinly sliced
2 Tbs (30 ml) soy sauce
2 carrots, thinly sliced
1 green bell pepper (capsicum), cored, seeded, and
thinly sliced
1/2 cup (125 ml) roasted unsalted cashews
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) cornstarch (cornflour) mixed with
3 Tbs (45 ml) cold water
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1-2 scallions (spring onions), green and white parts, thinly
sliced for garnish


Heat the oil in a wok or large heavy skillet over high heat and
saute the pork, stirring constantly, until lightly browned, about 3
minutes. Add the soy sauce and carrots and cook covered for 3
minutes. Add the green pepper and cashews and stir-fry for 3
minutes. Add the brown sugar and cornstarch mixture and stir
until the sauce thickens and is no longer milky. Adjust seasoning
with salt, pepper, and optional hot pepper flakes, and serve
immediately, garnished with chopped scallions.

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