Honey Cashew Pork Stir-Fry

I printed this recipe from Meals for You a long time ago.  I altered it a little bit.  Stir-fry is always a hit with my kids, even if it has celery in it (not a favorite of any of them).   The ingredient list is simple and I almost always have all the ingredients, with the exception of cashews.  They are worth adding to the recipe though.  Yum!

Here’s what you’ll need:

Honey Cashew Pork Stir-Fry ingr

Honey Cashew Pork Stir-Fry

Yield: 6 servings

Honey Cashew Pork Stir-Fry

Ingredients

  • 1 cup orange juice
  • just under 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 tsp. corn starch
  • 1/4 tsp. ground ginger
  • 3 carrots, sliced diagonally
  • 2 celery stalks, sliced diagonally
  • 6 boneless pork chops, cut into thin strips
  • 2/3 cup cashews
  • oil for stir-frying

Instructions

  1. Combine juice, honey, soy sauce, cornstarch and ginger in a bowl. Set aside.
  2. Heat some oil in a large skillet over medium high heat.
  3. Add the carrots and celery and stir-fry until tender crisp.
  4. Remove the veggies and set aside.
  5. Add more oil and stir-fry the pork until cooked through.
  6. Add the veggies back into the skillet, along with the sauce. Heat until it comes to a boil.
  7. Serve over rice.
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Comments

  1. This looks delicious! I’m always looking for new Pork recipes. thanks!

  2. I cant eat pork (it doesnt like me), can I use chicken instead? because this look soooooo good, and I really want to try it. if I can use chicken, how much would you recommend?

    • You can use chicken. I think 3 large chicken breasts would be enough. They’re quite a bit bigger than the boneless pork chops.

  3. I fixed this for supper last night. It was absolutely fantabulous!!! Thanks for another great recipe, Tiffany!

  4. I made this Cashew Stir fry last night for dinner, it was delicious!!!!!! I didn’t have any pork, so I used chicken tenders instead. I just cut them into small chunks before adding in.
    Thanks,
    Bonnie

  5. Tried this tonight & my family really enjoy it. I used 1.25 lbs. of chicken.

    Thanks Tiffany! :-)

  6. Quick question, because the blonde might be setting in again. Do you stir fry the cashews before adding it to everything?

    Charna

  7. This was a HUGE hit! All of us were licking the bowl!

  8. Melba Toast says:

    I made this tonight and it was a huge hit — with the exception of my 4 year old daughter. One change I made was adding a handful of Birdseye mixed baby beans. I also julienned the carrots and celery. I used Ponzu rather than regular regular soy sauce [because I wanted to use up what I had before opening a new bottle. Jin (my 7 year old son, yes Jin — not Jim) said it was “10 times better than [his] old favorite food.”

  9. We made this tonight with a few modifications and it was a hit for the teens and adults. (Our younger two (3 and 5) are SOOO picky.) Let’s see, I used 2 very large chicken breasts instead of pork sliced thin, probably close to 2#. I used the slicer on the food pro to slice 3 large carrots and 5 or so very short celery heart stalks (they were pygmies!!), half an onion and a clove or so of garlic. Also the better part of a can of sliced water chestnuts, some chopped and some left sliced. Because I added more veggies and probably meat (it looked like a lot) I increased the sauce ingredients. (I had it made per instructions and then eyeballed half the measurements for everything except cornstarch.) I was worried it wouldn’t be enough flavor or sauce for the rice to soak up – was a good decision. I did not toast the cashews, but added them when adding the veggies to the cooked chicken. Fast forward – also attempted to make a version of fried rice and, despite some of the lessons learned for next time (there will be a next time) it was good!! I was shocked at just how well it went over to be honest. Looking forward to the slow cooker varieties next – teriyaki chicken and hoisin chicken. :)

  10. Sounds amazing. Thinking of making a double batch and freezing half. Do you think it would freeze well?

    • Kira, I think the stir-fry part would freeze fine. The veggies may be softer when you reheat it. But I’m not sure about freezing the rice.

  11. We tried this one a few weeks ago when I stumbled on it checking out your old menus. I had BLSL chicken breasts in the freezer, so that’s what we used. It was pretty tasty!! We added water chestnuts (quarted the sliced canned ones) and attempted a version of fried rice also. We also tried the hoisen slowcooker chicken too, it was pretty good, but I think I’m not a big hoisen sauce fan (a new ingredient for me). The kids however LOVED it. Both have tweaks that will be done next time, but the point is, there will be a next time!

  12. So I made it and froze it minus the cashews and rice. We heated it up tonight and added the cashews and served it over the rice. It was fabulous.

Trackbacks

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