Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Spicy Ginger Cashew Pork

This Spicy Ginger Cashew Pork is the definition of easy! Thinly sliced pork loin is stir-fried until crispy and tossed in a super simple sauce consisting of homemade spicy sweet chili sauce, tamari and lime juice. Serves 4 to 6 in 30 minutes or less.

Need a little dinner inspo? Who doesn’t. I’m always looking and testing recipes on my family. This Spicy Ginger Cashew pork recipe is one of the latest and greatest dinners that has come from my kitchen. Not only is it ridiculously easy but bursting with SO much flavor.

It all starts with my homemade spicy sweet chili sauce I shared a couple days ago. And it’s this sauce that gives this stir-fry that delicious sweet heat and most of the flavor for this recipe. And of course you could swap in chicken if pork isn’t your thing, but I really enjoy the texture of the pork in this recipe, and surprisingly, so did Pat. Crispy, sweet and spicy and those toasted cashews add a different kind of textural crunch that makes this stir-fry.

Here’s what you need to make this spicy ginger cashew stir-fry: garlic, ginger, sesame and coconut oil, spicy sweet chili sauce, tamari, lime juice, boneless pork top loin chops [thinly sliced], cornstarch, white pepper and cashews.

This sauce may be the easiest sauce in the history of stir-fry sauces. In a medium bowl, whisk together 1/3 cup spicy sweet chili sauce, 1/4 cup low-sodium tamari (or low-sodium soy sauce) and the juice of a medium-sized lime. That’s it! So much of the flavor is already in that chili sauce, you really don’t need a whole lot more. And the lime juice adds a bright yet subtle citrusy zing.

Next, in a medium bowl toss 1-1/4 pounds of thinly sliced pork with 3 tablespoons of cornstarch and 1/2 teaspoon of white pepper.

Heat a large chefs pan or wok on medium-high heat. Add the 2 teaspoons of sesame oil and quickly stir-fry 3 cloves of minced fresh garlic and 2 teaspoons grated fresh ginger for about 30 seconds.

Then working in batches stir-fry the pork in batches, adding more coconut oil as needed until the pork in cooked through and crispy. Transfer the pork to a clean plate and repeat with the remaining slices of pork.

Then wipe out the pan with paper towel and add a little more sesame oil to the wok, about 1/2 teaspoon. Next toss in the cashews and stir-fry for a few minutes until toasted and golden in spots. Transfer the toasted cashews to the plate with the pork.

Next pour in that simple sauce and bring to a boil before adding in the crispy pork and cashews. Toss constantly until the sauce sticks to the pork and cashews.

Serve with rice or cauliflower rice and top with green onions, pepper flakes (optional) and cilantro. I served this with, you guessed it, 10-minute roasted broccoli. My stir-fry side dish go-to.

The texture of this sticky, sweet and spicy pork is phenomenal. Crisp and tender and delicious! And this spicy Ginger Cashew Pork stir-fry is great for meal prep and if you want extra sauce for drizzling (

A texture and flavor explosion that is addictively delicious and simple, all my favorite things.

Enjoy! And if you give this Spicy Ginger Cashew Pork Stir-Fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Spicy Ginger Cashew Pork

This Spicy Ginger Cashew Pork is the definition of easy! Thinly sliced pork loin is stir-fried until crispy and tossed in a super simple sauce consisting of homemade spicy sweet chili sauce, tamari and lime juice. Serves 4 to 6 in 30 minutes or less.

Yield: 4 to 6 servings depending

Prep Time: about 5 minutes

Cook Time: about 20 minutes

Total Time: 25 to 30 minutes

Ingredients:

FOR THE SAUCE:

1/3 cup homemade spicy sweet chili sauce

1/4 cup low-sodium tamari (or low-sodium soy sauce)

juice of 1 medium lime

FOR THE STIR-FRY:

2-1/2 teaspoons sesame oil (divided)

2 teaspoons grated fresh ginger

3 cloves minced fresh garlic

coconut or peanut oil for frying

1-1/4 to 1-1/2 pounds boneless top loin pork chop, sliced thin

3 tablespoons cornstarch

1/2 teaspoon white pepper

1/2 to 3/4 roasted unsalted or lightly salted cashews

FOR SERVING:

cooked rice or cauliflower rice

crushed red pepper flakes

sliced green onions

torn cilantro leaves

Directions:

In a small bowl, combine the chili sauce, tamari and lime juice and set aside.

Toss the sliced pork with the cornstarch and white pepper

Heat a large skillet with sesame oil on medium-high heat and cook the garlic and for about 30 seconds. Then working in batches stir-fry the pork in batches, adding more coconut oil as needed until the pork in cooked through and crispy. Transfer the pork to a clean plate and repeat with the remaining slices.

Wipe out your wok with paper towel and reduce the heat to medium. Add in the cashews and stir-fry until toasted in spots. Transfer the toasted cashews to the plate with the pork.

Pour the sauce into the wok and bring to a boil. Then add in the pork and cashews and toss continuously until the sauce sticks and caramelizes to the crispy pork and the cashews.

Serve with rice and top with green onions, red pepper flakes and cilantro.

[this post contains affiliate links.]

The post Spicy Ginger Cashew Pork appeared first on Simply Scratch.



This post first appeared on Simply Scratch, please read the originial post: here

Share the post

Spicy Ginger Cashew Pork

×

Subscribe to Simply Scratch

Get updates delivered right to your inbox!

Thank you for your subscription

×