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.

To Make this Spicy Ginger Cashew Pork You Will Need:

• garlic
• ginger
• toasted sesame oil
• coconut oil
• spicy sweet chili sauce (or store-bought equivalent)
• tamari
• lime juice
• boneless pork top loin chops [thinly sliced]
• cornstarch
• white pepper
• 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 then squeeze in the juice of a medium-sized lime. That’s it! So much of the flavor is already in that sweet and spicy chili sauce, you really don’t need a whole lot more.

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 then 1/2 teaspoon of white pepper.

Then heat a large chefs pan or wok on medium-high heat. Next, add the 2 teaspoons of sesame oil, 3 cloves of minced fresh garlic and 2 teaspoons grated fresh ginger.

Quickly stir-fryfor 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.

Next, 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. Then, 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 (<—- this would be my husband) you can whip up a half-batch of the sauce and drizzle it over top.

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 recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

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.

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Additional Time: 5 minutes mins

Total Time: 30 minutes mins

Ingredients

FOR THE SAUCE:

• 1/3 cup spicy sweet chili sauce, homemade or use store-bought
• 1/4 cup low-sodium tamari, or low-sodium soy sauce
• 1 medium lime, juiced

FOR THE STIR-FRY:

• 2½ teaspoons toasted sesame oil
• 2 teaspoons grated fresh ginger
• 3 cloves minced fresh garlic
• coconut oil, or peanut oil, for frying
• 1½ pounds boneless top loin pork chop, sliced thin
• 3 tablespoons cornstarch
• 1/2 teaspoon white pepper
• 1/2 cup roasted unsalted cashews, or lightly salted

Equipment

• All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

Instructions 

MAKE THE SAUCE:

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

MAKE THE STIR-FRY:

• 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 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.
• 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.

Serving: 1cup (generous), Calories: 318kcal, Carbohydrates: 18g, Protein: 28g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 674mg, Potassium: 546mg, Fiber: 2g, Sugar: 8g, Vitamin A: 24IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American, American, Chinese