This quick and satisfying Pork with Vegetables & Cashews is a perfect weeknight dinner that delivers big flavor with minimal effort. The boneless pork shoulder becomes tender and juicy as it cooks gently in the microwave, absorbing the savory notes of soy sauce. Fresh mushrooms, sweet peas, and aromatic onions add texture and depth, while the vibrant pimientos provide a subtle pop of color and mild heat. Finished with a glossy cornstarch glaze and a generous handful of salted cashews, this dish offers a delightful contrast of soft and crunchy textures. Its a hearty, protein-packed meal that comes together in under 45 minutes, making it ideal for busy evenings when you want something homemade but convenient. Serve it over steamed rice for a complete, comforting meal that the whole family will love.
Pork With Vegetables & Cashews
Description
This quick and satisfying Pork with Vegetables & Cashews is a perfect weeknight dinner that delivers big flavor with minimal effort. The boneless pork shoulder becomes tender and juicy as it cooks gently in the microwave, absorbing the savory notes of soy sauce. Fresh mushrooms, sweet peas, and aromatic onions add texture and depth, while the vibrant pimientos provide a subtle pop of color and mild heat. Finished with a glossy cornstarch glaze and a generous handful of salted cashews, this dish offers a delightful contrast of soft and crunchy textures. Its a hearty, protein-packed meal that comes together in under 45 minutes, making it ideal for busy evenings when you want something homemade but convenient. Serve it over steamed rice for a complete, comforting meal that the whole family will love.Ingredients
Directions
-
Cut pork shoulder into 3/4-inch cubes.
-
Slice onion and separate into rings.
-
Slice pimientos from the jar.
-
Combine pork, onion rings, and soy sauce in a 3-quart microwave-safe casserole dish.
-
Cover and microwave on medium (50%) power for 12 to 15 minutes, or until the meat is no longer pink.
-
Stir the mixture every 3 minutes during cooking.
-
Stir in salt, pepper, frozen peas, and sliced mushrooms.
-
Cover and microwave on medium (50%) power for 9 minutes.
-
Stir the mixture every 3 minutes during this cooking phase.
-
In a small bowl, blend cornstarch and cold water until smooth, then stir into the meat mixture.
-
Stir in the sliced pimientos.
-
Cover and microwave on medium (50%) power for 9 to 12 minutes, or until the meat is tender, stirring every 3 minutes.
-
Stir in the cashews or peanuts.
-
Cover and let stand for 5 minutes before serving.
-
Serve over steamed rice if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 696.7kcal
- % Daily Value *
- Total Fat 43.0g67%
- Saturated Fat 10.4g52%
- Cholesterol 90.8mg31%
- Sodium 2950.0mg123%
- Total Carbohydrate 34.0g12%
- Dietary Fiber 5.8g24%
- Sugars 9.9g
- Protein 49.8g100%
* 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
Use a microwave-safe dish with a lid or cover with microwave-safe plastic wrap, leaving a small vent for steam to escape.
Pork shoulder works best for this recipe as it stays tender during the longer microwave cooking time. You can substitute pork loin, but it may dry out if overcooked.
If you don't have a microwave, you can cook this in a skillet on the stovetop over medium heat. Sear the pork first, then simmer with vegetables and sauce.
Cashews add a nice crunch and richness, but you can use peanuts, almonds, or omit them entirely for a nut-free version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
For extra flavor, add a teaspoon of minced garlic or ginger when adding the vegetables.
