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
Servings: 6 servings
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
- Combine juice, honey, soy sauce, cornstarch and ginger in a bowl. Set aside.
- Heat some oil in a large skillet over medium high heat.
- Add the carrots and celery and stir-fry until tender crisp.
- Remove the veggies and set aside.
- Add more oil and stir-fry the pork until cooked through.
- Add the veggies back into the skillet, along with the sauce and the cashews. Heat until it comes to a boil.
- Serve over rice.
Is there something else I can use other than honey because my baby can’t have any with us??
You might try a little maple syrup or agave or even just a little sugar.
[…] – Honey Cashew Pork Stir-Fry (try something new […]
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.
Kira, that’s a great idea! thanks for sharing!
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!
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.
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. 🙂
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.”
Love his comment and your alterations too!
[…] 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 […]
[…] 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 […]
This was a HUGE hit! All of us were licking the bowl!
Quick question, because the blonde might be setting in again. Do you stir fry the cashews before adding it to everything?
Charna
You don’t need to stir fry the cashews, although it might give them a nice toasty taste if you do.
[…] Honey Cashew Pork Stir-Fry […]
[…] Honey Cashew Pork Stir Fry […]
Tried this tonight & my family really enjoy it. I used 1.25 lbs. of chicken.
Thanks Tiffany! 🙂
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
I fixed this for supper last night. It was absolutely fantabulous!!! Thanks for another great recipe, Tiffany!
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.
This looks delicious! I’m always looking for new Pork recipes. thanks!