Healthy Takeout Cashew Pork

With Jasmine Rice

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In this classic Asian-American dish, you make your own sweet and savory pork marinade from hoisin, soy, and rice vinegar (with a touch of sugar). Our secret ingredient? Cornstarch - it makes the marinade stick and the sauce extra thick. We serve it alongside fluffy Jasmine rice and add cashews for nutty flavor and the perfect crunch.

In Your Box (serves 2)

  • 1 cup Jasmine Rice
  • 1 Red Bell Pepper
  • 3 Green Onions
  • 2 Boneless Pork Chops
  • Info
    1¼ fl. oz. Hoisin Sauce
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • ½ fl. oz. Rice Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Cornstarch
  • 5 oz. Matchstick Carrots
  • 1½ oz. Cashews

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    878
  • Carbohydrates
    113g
  • Fat
    24g
  • Protein
    51g
  • Sodium
    956mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Medium Pot
  • 1 Medium Pan
  • 1

    Start the Rice

    Bring a medium pot with rice, a pinch of salt, and 2 cups of water to a boil. Reduce heat to low, cover, and cook 15-20 minutes, or until rice is tender. Keep covered and set aside.

  • 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Trim and halve green onions, separating white parts from green parts. Cut white parts into 1" pieces, and thinly slice green part on an angle. Rinse pork chops, pat dry, and cut into 1" cubes. In a small mixing bowl, whisk together hoisin, soy sauce, rice vinegar, sugar, half of the cornstarch and ½ cup of cold water.

  • 3

    Cook the Pork

    Heat 1 tsp. of olive oil in a medium pan over high heat. Combine diced pork in a mixing bowl with a pinch of salt and sprinkle half of the cornstarch over, tossing to coat evenly. Add pork to hot pan. Allow pork to brown on first side for 2-3 minutes, then stir often and cook for 4 more minutes. Transfer to a plate and set aside.

  • 4

    Stir-Fry the Vegetables

    In the same pan in which the pork was cooked, add 1 tsp. of olive oil. Add white parts of green onion, carrots, and bell peppers. Cook 3-4 minutes, stirring often, until vegetables just begin to soften, but not brown.

  • 5

    Finish the Stir-Fry

    Return pork to pan with vegetables along with any accumulated juices. Add hoisin mixture and bring to a simmer. Stir mixture together and cook 1 more minute until sauce is thick and velvety and pork has reached a minimum internal temperature of 145 degrees. Stir in half of the cashews. Remove from heat and prepare to serve.

  • 6

    Plate the Dish

    Place a mound of jasmine rice on a plate and top with the stir-fried cashew pork. Garnish with thinly sliced green parts of green onion and remaining cashews.

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