Diced Pork with Cashew Nuts

Eyu Guor Yuk Ding

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The Cantonese call cashew nuts eyu guor, or “kidney-shaped fruit.” Cashews, in Canton, were once rare and expensive, and when I was a child I used to volunteer to help my aunt cook this dish so I could steal the cashew nuts after they had been roasted.


  • ½ pound pork loin, or 4 rib pork chops, boned, cut into ¼-inch dice


  1. Marinate the pork in the marinade for ½ hour. Reserve.
  2. Dry-roast the cashew nuts. Reserve.
  3. Heat wok over high heat for 30 to 45 seconds. Add 1 tablespoon of the peanut oil; coat wok with spatula.