Stir-fry is an easy dinner idea that is delicious and very versatile. This keto-friendly Cashew Pork Stir-Fry combines Asian flavors of ginger and sesame and is ready to eat in under 30 minutes!
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Cashew Pork Stir-Fry
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
It’s so easy to grab the phone or use an app to order a Chinese take-out, but Chinese dishes are so easy to make at home!
Stir-fries are a staple recipe for us, and they’re so quick to make. The key is in the preparation – chop and prep all the ingredients in advance so they can be easily tossed into the wok and be cooked in minutes.
While stir-fry dishes are often served with rice or noodles, you can make them low carb by leaving those ingredients out!
That means this cashew pork stir-fry is perfect for those who follow a Keto or Paleo way of life. And if you don’t – simply serve over your favorite type of carb side!
Thinly sliced pork is stir-fried with bell peppers, bok choy, and green onions, and flavored with ginger, soy sauce, and garlic. The addition of the cashews provide a satisfying texture – and taste amazing in stir-fries.
It’s an absolutely delicious dish that I think you are going to love!
This stir-fried pork and cashew nut recipe would also be great as part of a low carb Chinese New Year feast!
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- Pork Shoulder – or pork loin are best for stir-fries. Slice into thin strips.
- Fresh Produce – red bell pepper, scallions (green/spring onions), ginger, bok choy (pak choi)
- Raw Cashews
- Garlic Powder
- Sesame Oil
- Soy sauce or Tamari or Coconut Aminos – see below.
- Sesame Seeds – an optional garnish.
Depending on your dietary requirements you may want to use one of the following in this recipe:
- Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
- Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
- Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Pork
One of the hero ingredients in this recipe is pork, so here are some more recipes using the same:
- Chinese-Style Pulled Pork
- Pork in Coffee-Chipotle Marinade with Vegetable Rice
- Roasted Pork Loin with Apple + Onions
More Stir-Fry Recipes
Looking for more stir-fry inspo? Check these recipes out next:
How Do I Make Cashew Pork Stir-Fry?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 2 Tbsp extra virgin olive oil
- 1½ lbs (700g) pork shoulder, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 green onion, thinly sliced
- 1 tsp fresh ginger, finely minced
- ⅓ cup raw cashews
- ½ tsp garlic powder
- Sea salt and black pepper, to taste
- 1 bunch baby Bok choy, leaves separated
- 3 Tbsp toasted sesame oil
- 2 Tbsp soy sauce or tamari or coconut aminos
- 2 Tbsp toasted sesame seeds, for garnish, optional
- Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat.
- Add the pork and cook for 3-4 minutes, stirring occasionally, until the pork is nicely browned on all sides.
- Add the bell pepper, green onion, ginger, cashews, and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies for 2-3 minutes until they become crisp-tender.
- Add the bok choy, sesame oil, and soy sauce (or alternative).
- Continue to stir fry for 1-2 minutes until the bok choy wilts and the other ingredients are coated.
- Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 533mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal! (Not all may be low carb.)
- Appetizer: Easy Chinese Boiled Pork Dumplings
- Side Dish: Cauliflower Fried Rice
- Beverage: Passion Tea Lemonade
- Dessert: Hong Kong Egg Tarts
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!