Hoisin Pork and Cashew Stir Fry

Hoisin Pork and Cashew Stir Fry
adapted from Belly Full


  • 1/3 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 3 cloves garlic, minced or grated
  • 1 tablespoon grated ginger
  • 1 teaspoon sriracha hot sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon vegetable oil
  • 28 ounces pork shoulder (or pork loin), sliced into 1-inch strips
  • 2 medium carrots, peeled, julienned (or about a cup of bagged shredded carrots)
  • 3 scallions, chopped
  • 3/4 cup (about 3 oz.) roasted cashews
  • salt and pepper


In a medium bowl, whisk together the first 10 ingredients. Set aside.

Heat vegetable oil over medium-high in a wok or 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 rice or noodles.


The original of this recipe was outstanding as it was, but the second time, I very slightly adjusted certain ingredient amounts to perfectly suit our tastes. I also used pork shoulder rather than the loin because I almost always have sliced or cubed pork shoulder portioned away in the freezer.

Bottom line: this is our new favorite stir fry. The pork and cashews together make it incredibly meaty and hearty and the spicy, savory, sweet sauce just brings it all together. This one is definitely going into long-term rotation.


2 thoughts on “Hoisin Pork and Cashew Stir Fry

  1. LOVE THIS! Tried it for the first time last night, though I had to make a lot of modifications, since we’re going out of town this weekend and I didn’t want to get anything new (ground pork rather than shoulder, yellow chives rather than scallions, added broccoli to use it up…). I’m looking forward to trying the actual recipe though.

    My favorite parts are (1) Convenience: Ingredients are mostly pantry staples and meat that can be pre-portioned and frozen, (2) Flexibility: What meats and veggies are used is somewhat flexible, which brings me to (3) The real magic: This sauce is awesome! Just the right amount of sweetness, and it’s not overly salty. Great recipe!


  2. This is so great to hear! With this one as with so many stir fries, it’s so easy to just toss in what you have because fundamentally it’s all about the sauce. And it’s a great sauce – all credit to my friend Amy at Belly Full for that!

    Really glad you made this and loved it. 🙂


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