After getting to write my review on The Nut Butter Company, I knew their products were great to incorporate into other recipes.  So here is an easy stir-fry that gets you a lot of veggies and has the traditional Asian flavors, without using harmful peanuts.  The Cashew Rosemary Shallot flavor is a perfect replacement for peanut butter... and I personally like it better.  It's such a unique idea for a nut butter to begin with, so I wasn't about to allow myself to eat it all with a spoon without saving some for a savory recipe like this!

Cashew Pork Stir-Fry

Prep time: 15 minutes   Cook time: 15 minutes   Total time: 30 minutes

Yield: 4 servings



1.  Prepare all veggies beforehand.  Slice pork chops into strips against the grain, and then cut these into smaller pieces, if desired.

2.  Melt coconut oil over medium heat on the stove in either a deep pan or wok.  Add pearl onions and cook for about 2 minutes, to soften them.

3.  Add pork chop pieces, garlic, and ginger next.  The wok will be very hot and the pork will cook quickly.  Mix around for several minutes until the pork is no longer pink.

4.  Add the carrots, bell pepper, and jicama.  Cook for another 2 minutes, stirring intermittently to get to all of the veggies.

5.  While those are cooking, mix together the coconut aminos, apple cider vinegar, and cashew butter in a small bowl.  Use a fork and whisk to break apart the cashew butter and make it a more uniform sauce.

6.  Incorporate the sugar snap peas and scallions to the veggies and meat on the stove.  Once these are thoroughly mixed in, pour the sauce over it as well and mix together again.

7.  Allow this to cook for about a minute, then add in rosemary and sunflower seeds.  Cook for one more minutes and then remove from the heat.  Serve immediately, garnishing with extra sunflower seeds, if desired.

1 lb butterflied pastured pork chops

1 cup white pearl onions, shells peeled off

4 large carrots, peeled into ribbons

1 bell pepper of choice, sliced

1 jicama, peeled and sliced

1 8oz package of sugar snap peas

3 scallions, sliced length-wise

2 Tbsp coconut oil

1 Tbsp fresh ginger, minced

2 garlic cloves, crushed

2 Tbsp Cashew Rosemary Shallot Butter (or plain cashew butter)

1 Tbsp apple cider vinegar

1/4 cup coconut aminos

1 tsp dried rosemary

1/4 cup sunflower seeds, plus more for garnish