HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Cashew Pork Stir Fry
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/NoixSoy/SojaSesame/SésameMustard/MoutardeSulphites/SulfiteWheat/Blé

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

227 g

Snow Peas

2 unit

Green Onion

200 g


1 tbsp

Garlic Puree

28 g


(ContainsTree Nut/Noix)

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp



1 tsp

Garlic Salt

2 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

Not included in your delivery

2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate110 g
Sugar25 g
Dietary Fiber6 g
Protein38 g
Cholesterol80 mg
Sodium1910 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Heat a medium pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then rice, half the garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups water (dbl for 4 ppl) 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 zucchini in half lengthwise, then into 1/4-inch thick half-moons. Thinly slice green onions. Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp hoisin sauce and 3/4 cups water (dbl both for 4 ppl) in a medium bowl. Set aside.


Heat a large non-stick pan over medium heat. Add 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 4 ppl), then zucchini. Cook stirring often, until beginning to soften, 2 min. Add snow peas and remaining garlic puree. 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 4 ppl), 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 between plates. Top with pork, veggies and sauce from pan. Sprinkle cashews and remaining green onions over top.