Crock Pot Cashew Pork


Make and share this Crock Pot Cashew Pork recipe from

Recipe From

Provided by southern chef in lo

Time 7h5m

Yield 4-6 serving(s)

Categories Pork


  • Brush the pork with soy sauce. Let stand 10 minutes. Add oil, garlic, and pork to crock pot.
  • Top with brown sugar.
  • Cover and cook on low for 4 to 7 hours, on high 2 to 3 hours.
  • Add cashews 30 minutes before serving.

Crock Pot Cashew Pork image

Number Of Ingredients: 6


  • 1 1/2 lbs lean pork, cut in strips
  • 1 tablespoon soy sauce
  • 1 tablespoon oil
  • 5 -6 garlic cloves, minced
  • 1/4 cup brown sugar
  • 1/2 lb roasted cashews


"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."

Recipe From

Provided by Taste of Home

Time 30m

Yield 4 servings.

Categories Dinner


  • In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.

Crunchy Cashew Pork image

Number Of Ingredients: 11


  • 2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons plus 2 tablespoons canola oil, divided
  • 3/4 pound boneless pork, cut into thin strips
  • 1 cup thinly sliced carrots
  • 1 cup fresh broccoli florets
  • 3 green onions, thinly sliced
  • 1/2 cup cashews
  • Hot cooked rice


A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.

Recipe From

Provided by Taste of Home

Time 30m

Yield 4 servings.

Categories Dinner


  • In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

Sweet 'n' Sour Cashew Pork image

Number Of Ingredients: 16


  • 2 tablespoons cornstarch, divided
  • 1 tablespoon sherry or chicken broth
  • 1 pork tenderloin (1 pound), cut into 1-inch pieces
  • 1/4 cup sugar
  • 1/3 cup water
  • 1/4 cup cider vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons ketchup
  • 1 tablespoon canola oil
  • 1/3 cup unsalted cashews
  • 1/4 cup chopped green onions
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 pound fresh snow peas (3 cups)
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice, optional


Make and share this Easy Crock Pot Chop Suey recipe from

Recipe From

Provided by Chris from Kansas

Time 7h30m

Yield 5 serving(s)

Categories One Dish Meal


  • In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
  • Cover; cook on low setting for 5 to 7 hours.
  • About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
  • Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

Easy Crock Pot Chop Suey image

Number Of Ingredients: 8


  • 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
  • 1 small onion, cut into 1/4 inch wedges
  • 1 (5 ounce) can sliced bamboo shoots, drained
  • 1/2 cup purchased teriyaki baste and glaze
  • 1 teaspoon grated gingerroot
  • 1 (1 lb) package frozen broccoli carrots and water chestnut mix, thawed, drained
  • 2 cups uncooked instant rice
  • 2 cups water

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