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 is frequently used in Asian dishes and when cooked, it gains a sweetness that mellows out its peppery spice. This vegetable pairs well with sweet carrots and 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. If you are making this meal for one and have leftovers, they are great for breakfast with a fried egg on top.
1 teaspoon sesame oil
2 teaspoons canola 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
2 medium daikon radishes, peeled and sliced
2 tablespoons reduced-sodium soy sauce
2 medium navel oranges or 3 small mandarin oranges
½ cup unsalted cashews
Prepared brown rice
- Heat the oil in a wok or large skillet over high-heat. Add garlic and ginger and heat for one minute, until fragrant. Add pork and cook for about 4 minutes, constantly stirring with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
- Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
- Peel and separate oranges and slice each section in half, removing any seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook for another minute.
- Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice.
3 thoughts on “Pork and Cashew Stir-Fry with Root Vegetables”
Thanks Amanda! I created this recipe a few years ago with the daikon radishes that Ford grew! Miss you all and hope you’re having a great start to the new year!