Stir-Fry Pork and Cashews

Recipe from

Southern Living


1/2 pound boneless pork loin, cut into 1/2-inch pieces
3 tablespoons stir-fry sauce
1 tablespoon frozen orange juice concentrate, thawed
1 1/2 teaspoons cornstarch
3 tablespoons vegetable oil
1/2 cup dry-roasted or unsalted cashews
Hot cooked rice
Orange slices (optional)


Stir together first 4 ingredients.

Stir-fry pork mixture in hot oil in a large nonstick skillet 4 to 6 minutes; stir in cashews. Serve immediately over rice with, if desired, orange slices.

NOTE: To serve 4, use 1/3 cup stir-fry sauce, 1/4 cup vegetable oil, and double all other ingredients. Proceed as directed.

Charlotte Bryant, Greensburg, Kentucky,

Southern Living

January 2001
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