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Pork, cashew & vegie stirfry


  • Whisk the honey with the tomato sauce, soy and sweet chilli sauce in a large bowl. Then add the pork, toss well, cover and refrigerate for a few hours.
  • When ready, toast the cashews in a dry non-stick pan until a bit charred around the edges, regularly tossing.
  • Then heat a little oil in a wok (or large non-stick pan). Add the pork with the marinade and stirfry until sealed. Transfer to a bowl and wipe out the wok with kitchen paper towels.
  • Reheat the wok with a little fresh oil and briefly cook the carrot, broccoli, capsicum and cashews. Then add the stock and simmer until the vegies are crisp-tender. Return the pork with any juices and the beanshoots. Toss well and taste the sauce for seasoning. 
  • Combine the cornflour and water until well combined, and briefly stir into the pork and vegies.
  • Serve on a bed of steamed rice.


  • 2 tbsp honey
  • 2 tbsp tomato sauce
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1-2 pork fillets, trimmed of all fat & sliced
  • ½ cup raw, unsalted cashews
  • vegetable oil
  • 1 medium carrot, sliced
  • 1 cup broccoli florets
  • 1 red capsicum, cored, seeded & sliced
  • ½ cup chicken stock
  • ½ cup beanshoots
  • 2 tspn cornflour
  • 2 tspn water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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