Pork and Vegetable Stir-Fry with Cashew Rice Featuring Oak City Spice Blends Lu Bao

Tender pork, crisp vegetables, toasted cashews, and fragrant rice come together in this quick weeknight stir-fry inspired by the sweet-savory flavors of Lu Bao. The seasoning provides garlic, ginger, sesame, chives, and subtle sweetness, creating a complete dish with very little effort.

Bloom Classification

Medium Bloom (Medium Intensity)

Bloom Medium: Neutral oil

Why the Bloom Works

Lu Bao contains sesame, garlic, ginger, and chives, all of which benefit from a brief bloom in oil. Warming the seasoning before adding the pork releases the aromatics and distributes flavor throughout the entire dish.

Ingredients

For the Cashew Rice

• ¾ cup long-grain rice (140 g)

• 1½ cups water or chicken broth (360 mL)

• ⅓ cup salted cashews, chopped (45 g)

• 2 green onions, sliced (30 g)

For the Stir-Fry

• 1 pound pork tenderloin, trimmed and cut into ½-inch cubes (454 g)

• 1 tablespoon Lu Bao seasoning (9 g)

• 1 tablespoon cornstarch (8 g)

• 2 tablespoons soy sauce (30 mL)

• 1 tablespoon neutral oil (15 mL)

• 2 cups mushrooms, sliced (140 g)

• 1 cup onion, diced (150 g)

• 2 cups sugar snap peas (200 g)

• 1 red bell pepper, chopped (150 g)

• 1 cup chicken broth (240 mL)

• 2 teaspoons honey (14 g)

• 1 teaspoon cornstarch (3 g) mixed with 1 tablespoon water (15 mL)

• 1 teaspoon toasted sesame oil, optional (5 mL)

Method

1. Prepare the Cashew Rice

Cook the rice according to package directions using the water or chicken broth.

Stir in the chopped cashews and green onions. Cover and keep warm.

2. Bloom the Seasoning

In a medium bowl, combine the pork, Lu Bao seasoning, cornstarch, and soy sauce.

Toss well to coat and let stand for 10 minutes while preparing the vegetables.

3. Cook the Pork

Heat the neutral oil in a large skillet or wok over medium-high heat.

Add the pork and cook for 4 to 5 minutes, stirring occasionally, until browned.

Transfer the pork to a plate and set aside.

4. Cook the Vegetables

Add the mushrooms and onion to the skillet and cook for 3 minutes.

Add the sugar snap peas and red bell pepper and cook for 2 minutes more, until crisp-tender.

Return the pork to the skillet.

5. Finish the Sauce

In a small bowl, whisk together the chicken broth and honey.

Pour into the skillet and bring to a gentle simmer.

Add the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce lightly thickens and coats the ingredients.

Remove from heat and stir in the toasted sesame oil, if using.

6. Serve

Spoon the cashew rice into serving bowls.

Top with the pork and vegetable stir-fry.

Garnish with additional sliced green onions if desired.

Best With

• Steamed broccoli

• Snow peas

• Bok choy

• Grilled pineapple

• Cucumber salad

Spicekeeper's Note

Lu Bao was designed around the balance of garlic, ginger, sesame, chives, and subtle sweetness. Those same flavors appear throughout many East and Southeast Asian stir-fries. By allowing the seasoning to replace several individual ingredients, the dish becomes easier to prepare while maintaining the layered flavor that makes stir-fries so satisfying.

Lu Bao - Noodle Seasoning Blend

$11.00

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