One-Skillet Pork Cashew Stir Fry

A complete stir fry dinner in one pan. Pork tenderloin strips seared fast over high heat, then tossed with sliced carrots, diced green pepper, roasted cashews, and a glossy brown sugar-soy sauce that coats everything in a sweet-savory glaze.

The technique builds in stages. Pork goes first in screaming hot oil for a fast sear, then soy sauce goes in and caramelizes on the meat. Carrots cook next, covered, so they steam-tender in 3 minutes without turning the wok soggy. Green peppers and cashews join last for just 3 to 4 minutes so they keep their crunch.

Brown sugar sprinkled over the hot ingredients melts on contact and creates the sticky, caramelized base of the sauce. The cornstarch slurry goes in last, thickening everything into a clear, glossy coating that clings to the pork and vegetables.

Tenderloin is the right cut for this. It’s lean, tender, and cooks through in thin strips without any chewy connective tissue. Cut against the grain for the most tender bites.

Chef Tips

• Cut the pork into ½-inch strips and have all ingredients prepped before you start. Stir fry moves fast.
• Don’t crowd the wok. If the pork steams instead of sears, cook in two batches.
• Dissolve the cornstarch in cold water before adding. Hot water makes it clump instantly.
• Serve immediately over steamed white rice. The sauce thickens as it cools.

Variations

• Chicken cashew: Swap pork for boneless chicken breast or thigh, same technique.
• Spicy cashew: Add 1 teaspoon chili garlic sauce or sriracha with the soy sauce for heat.
• Broccoli swap: Replace green pepper with broccoli florets. Add them with the carrots so they have time to cook through.