Pork and Cashew Stir Fry with Root Vegetables

Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable, which is much larger than the red radish and shaped similarly to a carrot, is frequently used in Asian dishes. When cooked, radishes gain a sweetness that mellows out their peppery spice. This veggie pairs well with sweet carrots and mandarin oranges in my quick stir fry.

Stir-fry recipes are excellent choices for nights when you want a homemade meal without spending too much time in the kitchen. If you prep the ingredients and cook the rice the night before, this meal can be made in less than 15 minutes.
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 (6 ounce) center cut pork chop, cut into bite sized cubes
4 medium carrots, peeled and sliced
1 large daikon radish, peeled and sliced
4 large celery ribs, trimmed and sliced
2 tablespoons reduced-sodium soy sauce
3 small seedless mandarin oranges
½ cup unsalted cashews
Prepared brown rice
Fresh cilantro leaves, chopped


  1. Heat the oil in a wok or large skillet. Add garlic and ginger and heat for one minute, until fragrant, about a minute. Add pork and cook for around 4 minutes, flipping with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
  2. Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
  3. Peel and separate mandarin oranges and slice each section in half to make sure there are no seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook another minute or 2.
  4. Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice and top with fresh cilantro.

Servings: 2

3 thoughts on “Pork and Cashew Stir Fry with Root Vegetables

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