Print Friendly, PDF & Email

Every time I buy pork chops, I try to figure out the best way to cook them! There are so many great recipes and ways to cook pork chops and pork tenderloin. This just happens to be one of my favorites! This Asian Pork and Cashew Stir Fry is healthy and tasty and loaded with veggies. Feel free to use the veggies listed below or whatever you have in your fridge at the time!


2 cloves garlic, minced

1 medium onion, chopped

2 carrots, peeled and sliced diagonally

1 lb asparagus, chopped into 1 inch pieces

6 oz white mushrooms, sliced

For the Sauce:

1 cup fresh orange juice

1/2 cup coconut aminos

1 tbsp Red Boat Fish Sauce

2 tbsp coconut palm sugar

2 cloves garlic, minced

2 tsp sesame oil

1 tbsp rice wine vinegar

2 tbsp fresh grated ginger

3/4 cup chicken broth

2 tbsp tapioca flour

For the Pork:

2-3 lbs boneless pork chops, cut into small bite size strips

3 tbsp coconut aminos

2 tbsp tapioca flour

2 tbsp sesame oil

2 tbsp olive oil

1/2 cup dry roasted cashews


Chop veggies and set aside.

For the sauce:

In a small saucepan, combine orange juice, coconut aminos, fish sauce, coconut palm sugar, garlic, sesame oil, vinegar, ginger and chicken broth. Bring to a slight boil. Take about 1/4 cup of the sauce out of the pan and put it in a small bowl. Add the tapioca flour and stir so there are no clumps. Pour it back into the sauce pan, and stir to thicken the sauce. Let the sauce simmer for a few minutes and remove from heat.

For the pork and vegetables:

In a large bowl, add the pork, coconut aminos, sesame oil and tapioca flour. Stir to coat the pork.

Heat a large pan over medium to high heat. Add sesame oil and olive oil to the pan. Once the oil is hot, add the pork to the pan and let cook undisturbed a single layer for 3-4 minutes, or until the pork starts to brown. Flip the pork and continue to cook for another minute or two. Remove pork from the pan and place a bowl and set off to the side.

Add another tablespoon of sesame oil and olive oil to the same pan. Add garlic and cook for 1 minute. Add all the vegetables and cook, continuing to cook for 3-5 minutes, until vegetables start to cook but are not getting too soft. Add the pork back into the pan with the veggies and pour the sauce over the stir fry. Stir to mix well. Add in the cashews. Serve over cauliflower rice. Enjoy!