Chinese Cashew Pork Stir-fry

Chinese Cashew Pork Stir-fry

on Garlic Rice

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Packed with plenty of veggies and tender pork, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!

Allergens:Tree Nut/NoixPeanut/CacahuèteMustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

113 g

Snow Peas

2 unit

Green Onions

200 g


6 g


28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp



1.5 tsp

Garlic Salt

2 tbsp

Sweet Chili Sauce

Not included in your delivery

2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories900 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber5 g
Protein36 g
Cholesterol80 mg
Sodium1660 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then garlic, rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, trim snow peas. Cut the zucchini in half lengthwise, then into 1/4-inch thick half moons. Thinly slice green onions. Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4ppl) in a medium bowl. Set aside.


Heat a large non-stick pan over medium heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then zucchini and snow peas. Cook, stirring often, until tender-crisp, 2-3 min. Remove the pan from heat, then transfer veggies to another plate.


Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then pork.  Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.


Add hoisin-soy mixture to pan with pork. Bring to a boil and cook until slightly thickened , 2-3 min. Stir in veggies and cook until heated through, 1 min.


Fluff rice with a fork. Stir in half the green onions. Divide rice among plates. Top with pork, veggies and sauce from pan. Sprinkle over cashews and remaining green onions.