Pork with Lemongrass, Almonds and Cashews

This 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 tastebuds.
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  • Serves 4
  • 12 Ingredients
  • 10 Minutes Cook
  • Easy
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

This recipe includes a mix vegetables. Aim for 5 serves of vegetables each day and include a mix of different types and colours to ensure you are getting a good combination of vitamins, minerals and fibres.

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Provider Acknowledgement

Recipe and image reproduced with permission from Nuts for Life. Recipes can be found at www.nutsforlife.com.au

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