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Stir-Fried Pork and Broccoli with Cashews Recipe

Stir-Fried Pork and Broccoli with Cashews

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on August 16, 2012

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    Seriously awesome! I'm not a big fan of dark sesame oil at full strength so used a three to four mixture of Grapeseed oil to sesame. Grapeseed oil is great for sauteing at higher temps, and is super light. For the veggies, I very thinly sliced baby carrots and the broccoli stems. They went in after the pork meat. Next went the onion and garlic. Then I tossed in the florets and a handful of shredded cabbage. I seriously did not need to serve this over rice. It was perfect by just as it was! I felt like this tasted just a tad on the salty side, even though I used low salt soy sauce. I'd suggest cutting back just a a little on the soy sauce. I'm definitely making this again!

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  • on February 22, 2012

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    This was really good. I had to substitute a lot to fit my pantry and tastes. I used boneless skinless chicken breast, 4 tlb soy sauce, 1 cup chicken stock, 3/4 dry white wine, 2 tbl rice wine vinegar, 1/4 cup teriyaki sauce, 2 cloves of garlice minced, a pinch of red pepper flakes, 1 tlb honey, 1/2 tsp sesame oil, and 2 1/2 tbl cornstarch. Plenty of sauce and the flavor was nicely rounded. Served with fried rice.

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  • on January 25, 2012

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    Even though I did not have all the ingredients, it was still very good. I switched the broccoli for snow peas and I did not use oyster sauce.
    I boiled up some linguini and added it to the dish at the end, yummy!!

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  • on June 22, 2011

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    Just made this last night and it was very tasty! My husband said it reminded him of some of the best Chinese takeout he's had, a place he use to go to with his mom. I added some extra pepper flakes because we like it spicy and I reduced the cook time of the broccoli from 3 minutes to 2 minutes because we like our broccoli crunchy.

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  • on May 15, 2011

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    Way too salty. I didn't notice it was an Emeril recipe, I would have skipped it as I have never had luck with any of his recipes.

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  • on January 24, 2010

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    Made it exactly as shown, except added peanuts instead of cashews. I was barely making a dent in my portion, when I looked over and my husband finished his plate. Needs a little something more to give it 5 stars, but very good.

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  • on July 21, 2009

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    Overall, I thought this was a good dish. The flavors worked well together, and it was easy to prepare. My four and six year old both loved it. However, I think next time I will take their portions out and then add some extra red pepper flakes for some added heat.

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  • on June 04, 2009

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    I've been on a stir fry kick lately. I made a receipe from the Betty Croker cookbook a couple weeks ago and it was really good, but I have to say, I liked this one better. I loved the crunch of the cashews and the sauce was really good. I liked that it had a little bit of heat (my husband couldn't detect it at all, but that's not surprising. I made this with Jasmine rice (our new favorite and it was really good. Great even as leftovers for lunch the next day!!

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  • on April 09, 2009

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    While making this I tasted it when it was nearly done and knew my husband was going to complain about it being "bland as usual". What he usually says about stir fry. So at the last moment I added more red pepper flakes plus 1/4 cup orange marmalade. He loved it. Leftovers today are fantastic too!

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  • on January 27, 2009

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    My Boyfriend who has spent a ton of time in Asia for business loved this even though it had the cashews - which he swears is a western idea and not at all authentic - overall really good and really healthy over brown rice.

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