Pork and Cashew Stir-fry
Recipe by Chef Michael Williams
Michael Williams

Pork and Cashew Stir-fry

  • Prep time 30 mins
  • Cook time 15 mins
  • 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.



  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.


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

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