Comments on: Honey Cashew Pork Stir-Fry

By: Tiffany

Tiffany — Thu, 26 Apr 2012 13:24:23 +0000

Kira, that’s a great idea! thanks for sharing!

By: Kira

Kira — Thu, 26 Apr 2012 03:12:29 +0000

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.

By: mrose

mrose — Mon, 26 Mar 2012 21:18:20 +0000

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!

By: Tiffany

Tiffany — Mon, 26 Mar 2012 20:23:27 +0000

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.

By: kira

kira — Mon, 26 Mar 2012 19:22:35 +0000

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

By: MIchelle

MIchelle — Mon, 20 Feb 2012 05:44:02 +0000

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.

By: Tiffany

Tiffany — Sun, 11 Dec 2011 23:16:05 +0000

Love his comment and your alterations too!

By: Melba Toast

Melba Toast — Sun, 11 Dec 2011 21:31:15 +0000

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.”

By: Menu, Grocery List, Recipes Year 2 Week 52 | Eat at Home

Menu, Grocery List, Recipes Year 2 Week 52 | Eat at Home — Tue, 18 Oct 2011 11:39:33 +0000

[...] All Veggie Vegetable Soup, Cheddar Muffins, salad Italian Chicen and Rice Casserole, steamed veggie Honey Cashew Pork Stir Fry, rice Apple Crisp in the Slow [...]

By: Pork & Broccoli Stir-fry « BLTs in the BRD

Pork & Broccoli Stir-fry « BLTs in the BRD — Mon, 13 Jun 2011 21:10:31 +0000

[...] stir-fry was largely based on the recipe here. I actually find a lot of good inspirations on that blog at the link. Explore it a bit if you have [...]