A quick and easy meal that is on your dinner table in less than 30 minutes. Perfect for busy weeknights!
Tender chunks of pork, tender-crisp onion, and bell peppers, and crunchy cashews tossed with a delectable, homemade Teriyaki Sauce. This super simple Teriyaki Sauce is so good you will want to drizzle it all over everything! No need to buy store-bought sauce!
I love to make stir fries because they are so easy to customize to what I already have on hand. I used pork for this stir fry, but if you don’t want to use pork, boneless chicken breasts or thighs would be delicious.
WHAT OTHER VEGETABLES ARE GOOD IN A STIR FRY?
- cabbage: green, red, or napa cabbage
- bok choy
- snow peas or sugar snap peas
- baby corn
- water chestnuts
- bamboo shoots
- baby spinach
Pretty much any quick-cooking vegetable!
WHAT SHOULD I SERVE WITH THIS?
I served this stir fry with Steamed Asian Noodles. You could also serve with brown or white rice, rice noodles, or quinoa. Cauliflower rice or spiralized veggies would be a great low carb choice.
Teriyaki Pork and Cashew Stir Fry
Recipe Source: A Vintage Kitchen
- 1 1 /4 lbs. lean pork tenderloin or boneless pork chops, trimmed and excess fat removed, cut into 1 ” pieces
- 2 Tablespoons cooking oil
- 1/2 red onion, cut into 1″ pieces
- 1 red bell pepper, cut into 1″ pieces
- 1 yellow bell pepper, cut into 1″ pieces
- 1 Tablespoon of minced garlic
- 2 teaspoons grated fresh ginger
- 1/4 cup soy sauce, low sodium
- 2 Tablespoons brown sugar
- 1 teaspoon Asian Chili Garlic Sauce, or to taste
- 2 Tablespoons cornstarch
- 1 cup low sodium chicken broth or water
- 1/2 cup dry roasted cashews
- 1/4 cup sliced green onions
- Cooked Asian noodles, rice noodles, white or brown rice, cauliflower rice etc. for serving
- In a small bowl, whisk together 2 Tablespoons cornstarch and 3 Tablespoons of the chicken broth cold until the mixture is smooth and there are no lumps. Whisk in remaining sauce ingredients. Set aside.
- Pat dry pork with a paper towel and season lightly with salt and pepper. Heat a large skillet or wok to medium-high heat. Add in 1 Tablespoon of oil. When the oil is shimmering, add half of the pork to the pan and brown on all sides and no longer pink in the middle. Remove pork from pan and repeat with the remaining pork. Set pork aside.
- Add remaining oil to the pan. Stir fry onion and peppers until tender-crisp, about 2 to 3 minutes. Add garlic to the pan and saute 30 seconds.
- Give the sauce another stir and add to the pan along with the seared pork. Stir well and bring to a gentle boil. Simmer until the sauce has thickened, 3 to 4 minutes.
- Stir in the cashews and green onion and serve. Yields: 4 servings
- If the sauce is too thick add a little stock or water to thin it out.
- If the sauce is too thin add a little more of the cornstarch slurry (cornstarch and cold water) to the pan. Bring to a gentle boil and simmer for a few minutes until it has reached the desired consistency.