A good stir-fry is fast and easy to make plus it taste great. Our Keto Cashew Pork Stir-Fry is exactly that and it is made with all kinds of great, nutritious food.
If this is the first time you have visited this blog, when we offer recipes made with pork we are talking about heritage-breed pork. This means that the Pork comes from rarer breeds of pigs that have been raised on pasture in humane and environmentally friendly conditions for a number of generations, usually on smaller farms where they are not always locked up in pens. This results in a pig with more fat which is more flavorful and moist.
- Serves: 6
- Serving size: 1
- Calories: 489
- Fat: 37g
- Carbohydrates: 8.9g
- Fiber: 2.6g
- Protein: 31.2g
- 2 T. Avocado 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
- ⅓ c. raw cashews
- ½ t. garlic powder
- Himalayan salt to taste
- Freshly ground black pepper, to taste
- 1 bunch baby Bok choy, leaves separated
- 3 T. toasted sesame oil
- 2 T. Gluten-Free tamari or coconut aminos*
- Optional: 2 T. toasted sesame seeds, for garnish (Great flavor booster)
- Heat the avocado 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.
- Add bell pepper, green onion, ginger, cashews and garlic powder.
- Season with Himalayan salt and freshly ground black pepper, to taste.
- Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
- Add the bok choy, sesame oil, and tamari or coconut aminos.
- Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes.
- Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
Chefs Note: I recommend using avocado oil for stir-fries because it does not add any flavor which olive oil has been known to do. It is widely reported that heating olive oil destroys Omega Fatty Acids, I can not say because I have no way to test it but I do know we need our omega-3 fatty acids so I choose to use my olive oil in dressings and on salads and cook with avocado oil. It is just a personal choice that I thought I would share.
Nutritional information provided can vary a little depending on if you use Gluten-free tamari or coconut aminos which are gluten-free, as well as the size of the serving. In this recipe we based it on using gluten-free tamari. And of course the nutritional information is not meant as medical advice.
You can purchase gluten-free tamari or coconut aminos at Thrive Market. You will also find many other Keto and Paleo products there that might be hard to find in your shopping area. I like what they offer so much that I became an affiliate so I could share with my readers.I hope you visit them and enjoy. If you visit through my link they are offering a 20% discount on your first purchase which is pretty nice.
I have a keto/Paleo Facebook group and you are invited to join us where we can exchange ideas and answer questions about the keto and paleo foods and recipes. Just click HERE to join our family of Whole Food Low-Carb keto/paleo Enthusiasts on Facebook..
Today’s Parting Thought:
This recipe is Keto and Paleo friendly and can be Gluten Free.
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