top of page

Cashew Pork Stir-Fry

A keto-friendly, low carb dinner!

Prep time: 15 minutes Cook time: 6-9 minutes

Serves: 6


2 T. extra virgin olive oil 1½ lbs. pork shoulder, thinly sliced 1 medium red bell pepper, thinly sliced 1 green onion, thinly sliced 1 t. fresh ginger, finely minced 1/3 c. raw cashews ½ t. garlic powder

Sea salt and black pepper, to taste

1 bunch baby Bok choy, leaves separated 3 T. toasted sesame oil 2 T. tamari or coconut aminos* Optional: 2 T. toasted sesame seeds, for garnish


1. Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.

2. Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.

3. Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes. 4. Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately.

Live, Love, Chat & Eat,


Recent Posts

See All
bottom of page