Hoisin Pork and Cashew Stir-Fry - classic Asian flavors coat tender marinated pork in this simple and delicious stir fry. Serve in lettuce wraps, over rice, or with noodles.
Course: Main Course
1/3 cup low-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons sesame oil
2 tablespoons honey
3 tablespoons rice wine vinegar
3 cloves garlic, minced
1 tablespoon ginger paste
1/2 teaspoon sriracha hot sauce
3 tablespoons hoisin sauce
2 tablespoons sunflower butter(or peanut butter)
1 tablespoon vegetable oil
1(23 ounce) Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Sirloin, sliced into 1-inch thin strips
1 medium carrot, peeled, cut into 1-inch strips, julienned
3 scallions, diced
1/3 cup roasted cashews
salt and pepper
cooked white rice or ramen noodles, for serving
In a medium bowl, whisk together the first 10 ingredients. Set aside.
Heat vegetable oil over medium-high in a large nonstick skillet; swirl to coat. Add the pork and saute for 2 minutes. Add in the sauce, carrot, scallions, and cashews. Bring to a simmer to thicken slightly, about 2 minutes. Taste, season with salt and pepper, if necessary.
Serve mixture over cooked hot white rice or ramen noodles. Or serve in lettuce leaves for a low-carb meal!
If you cannot find the Slow Roasted Golden Rotisserie pork at your local grocery store, buy their All Natural Boneless Center Cut Pork Loin or Boneless Pork Chops; slice pork and marinate overnight in the sauce ingredients. Transfer pork to the skillet with tongs and add the reserved marinade into the skillet with the carrots, scallions, and cashews.