A savory and nutty Thai stir-fry featuring tender pork slices, crunchy cashew nuts, and colorful vegetables in a flavorful soy-based sauce. Perfect for a satisfying meal.
Ingredients
For the Stir-Fry:
- 1 lb pork tenderloin or shoulder, thinly sliced
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 cup cashew nuts, toasted
- 1 cup bell peppers, sliced
- 1/2 cup onion, sliced
- 2-3 dried chilies (optional, for spice)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken stock or water
For Garnish:
- Fresh cilantro leaves
- Extra cashew nuts
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Pork:
- Marinate the pork slices with 1 tablespoon of soy sauce. Set aside for 10 minutes.
- Cook the Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat. Add minced garlic and stir-fry until fragrant.
- Stir-Fry the Pork:
- Add the marinated pork to the wok and stir-fry for 3-4 minutes until lightly browned.
- Add Vegetables and Cashews:
- Stir in the bell peppers, onions, dried chilies, and toasted cashew nuts. Stir-fry for another 2 minutes.
- Season the Stir-Fry:
- Add the remaining soy sauce, oyster sauce, fish sauce, sugar, and chicken stock. Stir well and cook for 2-3 minutes until the sauce thickens slightly.
- Serve:
- Transfer the stir-fry to a serving plate. Garnish with fresh cilantro and extra cashew nuts. Serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 18g
- Sodium: 550mg
Notes
- Substitute pork with chicken, tofu, or shrimp for variety.
- Adjust the spice level by adding more or fewer dried chilies.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊