Pork-Cashew Stir-Fry

25 4 servings, 2 cups (500 mL) each
Recipe By
(4) 3 Reviews
Prep Time
Total Time

4 servings, 2 cups (500 mL) each

Chopped cashews add taste and texture to this easy stir-fry. Made with our Asian dressing, pork tenderloin, bok choy, broccoli and red peppers, this super Pork-Cashew Stir-Fry is a weeknight winner!

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What You Need

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Make It

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  • Heat dressing in wok or large skillet on medium heat. Add meat; stir-fry 5 min. or until done. Remove to bowl.
  • Add vegetables to wok; stir-fry 1 min. Add broth; cover. Cook 3 to 5 min. or until vegetables are crisp-tender. Meanwhile, mix soy sauce and corn starch.
  • Return meat to wok. Stir in soy sauce mixture; cook and stir 2 to 3 min. or until thickened. Spoon over rice; top with nuts.

Special Extra

For more flavour, add 2 Tbsp. grated gingerroot to soy sauce mixture before using as directed.


  • 4 servings, 2 cups (500 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 2 Carbohydrates
  • 3 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

Serve your loved ones this Asian-inspired dish. As a bonus, the bok choy provides an excellent source of both vitamins A and C, while the broccoli provides an excellent source of vitamin C.

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 430
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 660mg
Carbohydrate 47g
Dietary fibre 5g
Sugars 6g
Protein 32g
Vitamin A 35 %DV
Vitamin C 120 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cynrain |

    The tastiest stir-fry I have made in a long time! I did add the optional grated ginger to the soy sauce, only 1 tablespoon, and it was yummy. My whole family ate it and enjoyed it!

  • Genyacuks |

    Liked this recipe a lot plus bonus being lower in fat. Chicken would likely work well too, and you could change up a vegetable. The last reviewer shouldn't be knocking a recipe because they can' t use sugar. How is that fair? They should know a reasonable sub or make something else...

  • Kauri |

    I am diabetic, 2 ingredients in this recipe contain sugar, the dressing and the soy sauce, how do you get around that if you can't have any sugar?