This hearty Pork with Vegetables and Cashews is a comforting, protein-packed meal that delivers bold flavors in minimal time. Tender cubes of pork shoulder are cooked until succulent, then combined with earthy mushrooms, sweet peas, and vibrant pimientos. The dish is finished with a glossy, savory sauce thickened with cornstarch and studded with crunchy salted cashews. It offers a perfect balance of textures and tastes, making it an excellent choice for a quick weeknight dinner or a satisfying weekend supper. Serve it over steamed rice to soak up the delicious juices. The combination of umami-rich soy sauce and fresh vegetables makes this a crowd-pleasing classic that is both simple to prepare and deeply satisfying.
Pork With Vegetables And Cashews
Description
This hearty Pork with Vegetables and Cashews is a comforting, protein-packed meal that delivers bold flavors in minimal time. Tender cubes of pork shoulder are cooked until succulent, then combined with earthy mushrooms, sweet peas, and vibrant pimientos. The dish is finished with a glossy, savory sauce thickened with cornstarch and studded with crunchy salted cashews. It offers a perfect balance of textures and tastes, making it an excellent choice for a quick weeknight dinner or a satisfying weekend supper. Serve it over steamed rice to soak up the delicious juices. The combination of umami-rich soy sauce and fresh vegetables makes this a crowd-pleasing classic that is both simple to prepare and deeply satisfying.Ingredients
Directions
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Cut the pork shoulder into 3/4-inch cubes and slice the onion into rings, separating them.
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Slice the pimiento if not already sliced.
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In a 3-quart microwave-safe casserole dish, mix the pork, onion rings, and soy sauce.
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Cover the dish and microwave on medium power (50%) for 12 to 15 minutes, stirring every 3 minutes, until the meat is no longer pink.
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Stir in the salt, pepper, frozen peas, and sliced mushrooms.
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Cover and microwave on medium power (50%) for 9 minutes, stirring every 3 minutes.
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In a small bowl, blend the cornstarch with cold water until smooth.
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Stir the cornstarch mixture and the sliced pimiento into the meat and vegetable mixture.
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Cover and microwave on medium power (50%) for 9 to 12 minutes, stirring every 3 minutes, until the pork is tender and the sauce has thickened.
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Stir in the cashews (or peanuts).
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Cover and let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 42.9g66%
- Saturated Fat 10.4g52%
- Cholesterol 90.8mg31%
- Sodium 510.4mg22%
- Total Carbohydrate 25.3g9%
- Dietary Fiber 4.1g17%
- Sugars 7.6g
- Protein 48.4g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the pork is cut into uniform cubes so it cooks evenly.
You can substitute cashews with peanuts if preferred, or use a mix of both for extra crunch.
If you do not have a microwave, this can be made in a skillet on the stovetop. Brown the pork first, then add vegetables and simmer with the sauce until tender.
Serve hot over steamed white rice or jasmine rice to complement the savory sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the pork from drying out.
