Chinese Cashew Pork Stir-fry
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Chinese Cashew Pork Stir-fry

Chinese Cashew Pork Stir-fry

with Garlic Rice

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!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

227 g

Snow Peas, trimmed

2 unit(s)

Green Onion

1 unit(s)


2 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate106 g
Sugar26 g
Dietary Fiber6 g
Protein38 g
Cholesterol80 mg
Sodium1210 mg
Trans Fat0.2 g
Potassium1100 mg
Calcium150 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook garlic rice
  • Heat a medium pot over medium-high heat.
  • When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min.
  • Add 1 ¼ cups (2 1/2 cups) water 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. 
  • Remove from heat. Set aside, still covered.
  • Meanwhile, trim snow peas, then half crosswise. 
  • Cut zucchini in half lengthwise, then into 1/4-inch thick
  • Thinly slice green onions.
  • Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp (4 tbsp) hoisin sauce and 3/4 cups (1 1/4 cups) water in a medium bowl. Set aside. 
Toast cashews and cook veggies
  • 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.
  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, 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. Season with salt and pepper. 
  • Remove from heat, then transfer veggies to another plate. Cover to keep warm.
Cook pork
  • Reheat the same pan over medium-high. When hot, add ½ tbsp (1 tbsp) oil, then pork.  Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
Finish stir-fry
  • Re-whisk hoisin-soy mixture, then add to pan with pork. Bring to a boil and cook until slightly thickened, 2-3 min.
Finish and serve
  • Fluff rice with a fork. Stir in half the green onions.
  • Divide rice between plates.
  • Top with veggies, pork and sauce from pan.
  • Sprinkle cashews and remaining green onions over top.