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Pork with almonds, cashews and mixed vegetables on a bed of rice noodles

Pork with lemongrass, almonds and cashews

This pork stir-fry is a great mix of colour, flavour and texture. The combination of lemongrass with chilli creates a freshness which complements a wonderful mix of vegetables including carrots, bok choy, snow peas, capsicum. It's a recipe that you can also tailor to your taste buds.


Serves: Serves 4

Number of ingredients: 12 Ingredients

To cook: 10 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1980kJ

  • Protein: 29g

  • Fat (total) : 13g

  • - Saturated Fat: 2g

  • Carbohydrate (total): 54g

  • Fibre: 12g

  • Sodium: 310mg


2 teaspoons canola oil

350g pork fillet, thinly sliced

1 stalk lemongrass, white part only, thinly sliced

2 tablespoons cashews

2 tablespoons whole almonds

2 green onions, cut into 3cm lengths

4 cups sliced mixed vegetables eg. carrots, bok choy, snow peas, capsicum

1 long red chilli, thinly sliced

1 tablespoon lime juice

1 tablespoon salt reduced soy sauce (gluten free if needed)

2 teaspoons brown sugar

4 cups rice noodles cooked, to serve


  1. Heat the oil in a wok or large non stick frying pan.
  2. Stir fry the pork in batches until browned then remove and keep warm.
  3. Add the lemongrass, cashews, almonds, green onions, vegetables and chilli and cook for 3-4 minutes or until the lemongrass is soft.
  4. Return the pork to the wok, along with the combined lime juice, soy and brown sugar.
  5. Cook for a further 3 minutes then serve immediately with noodles.