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Pork and Cashew Stir-fry

  • READY IN 45 mins

As you can see from the photo, this stir-fry presents beautifully with that vibrant red cabbage and I can tell you that it is very tasty too! You can serve it as is for a light meal or pair it up with rice for something a little more hardy.

Ingredients

Directions

  1. First off we need to slice up the pork.  Cut it into stir-fry strips cutting across the grain whenever possible.
  2. Now preheat a large fry pan on medium high heat.  Add a couple tablespoons of oil and then add the pork.  Sauté until lightly browned on both sides.
  3. Add the ginger and eggplant and sauté for about 3 minutes, stirring regularly.
  4. Now add the carrots and cashews and sauté for another 2 minutes, stirring regularly.
  5. Once the eggplant has browned add the Tamari, water or broth, chilli powder, fish sauce and vinegar.  Give a stir and then simmer for about 5 minutes until the liquid reduces by half.
  6. Add the kale and stir to wilt and then serve.
  1. First off we need to slice up the pork.  Cut it into stir-fry strips cutting across the grain whenever possible.
  2. Now preheat a large fry pan on medium high heat.  Add a couple tablespoons of oil and then add the pork.  Sauté until lightly browned on both sides.
  3. Add the ginger and eggplant and sauté for about 3 minutes, stirring regularly.
  4. Now add the carrots and cashews and sauté for another 2 minutes, stirring regularly.
  5. Once the eggplant has browned add the Tamari, water or broth, chilli powder, fish sauce and vinegar.  Give a stir and then simmer for about 5 minutes until the liquid reduces by half.
  6. Add the kale and stir to wilt and then serve.
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins

Variations

Cashews are a little pricy, so you can save a few bucks by going with sunflower seeds instead.

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