Stir Fry Recipe
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by Malcolm Bedell April 02, 2020

Stir-fried Pork and Broccoli With Cashews

If you’re currently undergoing cancer treatment, including chemotherapy or radiation treatment, or if you’re recovering from a recent surgery, the siren call of Chinese delivery can be powerful. After all, you know how important maintaining a healthy diet can be during treatment, and how there’s a direct link between a reduced calorie intake and all sorts of side effects, including fatigue, muscle weakness or wasting, weight loss and dehydration. The side effects can complicate or delay treatment, or may even land you in the hospital.
 
But what do you do when you simply don’t have the energy to cook at the end of the day? Chinese takeout may be quick and satisfying, but often, it’s loaded with things that your body simply doesn’t need, including excessively high levels of sodium, fat and/or monosodium glutamate. How can you cook a quick and easy takeout-inspired meal for yourself when the craving hits, without sacrificing good nutrition and spending hours burning energy over a hot stove?
 
Our healthier version of a Chinese takeout staple comes together in just a few minutes, with just a single hot pan and a few ingredients you probably already have on hand. You’ll get plenty of protein from the lean pork, plus the antioxidant benefits of broccoli. According to the National Institutes of Health, broccoli is rich in glucosinolates, phenolic compounds, vitamin C and mineral nutrients, and may play an important role in the prevention of chronic diseases, such as cardiovascular and carcinogenic pathologies, and breast and prostate cancers.
 
The great thing about stir fry is that you can tailor it to your specific tastes. Don’t like the vegetable to protein options we’ve used in this recipe? Simply swap them out for ingredients you like better, or whatever you have on hand.
 
Stir-fried Pork and Broccoli With Cashews
Serves 4
 
Ingredients:
 
  • 1 lb pork tenderloin
  • 2 tbsp white wine or dry sherry
  • 3/4 cup low-sodium chicken stock
  • 3 tbsp reduced-sodium soy sauce
  • 2 tsp cornstarch
  • 1/4 cup oyster sauce
  • 1/2 tsp sesame oil
  • 2 tbsp cooking oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 heads of fresh broccoli, trimmed and cut into florets
  • 1/2 cup roasted cashew nuts
 
Directions:
 
Thinly slice pork tenderloin, then thinly cut each slice into strips. Transfer sliced pork to a bowl, and add white wine. Refrigerate for at least 30 minutes to tenderize pork.
 
In another small bowl, prepare your sauce. Combine half of the chicken stock, soy sauce, cornstarch, oyster sauce and sesame oil, and whisk to combine.
 
In a wok or high-sided skillet, heat cooking oil over high heat. Add pork (reserving marinade), onions and garlic and cook until pork is no longer pink, about 1 minute. Add chicken stock and broccoli and cook, stirring constantly, until broccoli is tender. Add soy sauce mixture, and cook until sauce thickens, about 1 minute more. Add cashews, give everything a final toss, and serve with steamed white rice.

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