Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice

Rating:

(3 votes) 4 3

Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.

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Bradenton, FL

Ingredients

  • 3/4 C. uncooked long-grain rice
  • 1/3 C. chopped green onions
  • 1/4 C. dry-roasted cashews, salted and coarsely chopped
  • 1/2 tsp. salt
  • 2/3 C. fat-free, less-sodium chicken broth
  • 2 Tbs. cornstarch, divided
  • 3 Tbs. low-sodium soy sauce, divided
  • 2 Tbs. honey
  • 1 1 lb. pork tenderloin, trimmed and cut into 1/2-inch cubes
  • 1 Tbs. canola oil, divided
  • 2 C. sliced mushrooms (about 4 oz.)
  • 1 C. chopped onion
  • 1 Tbs. grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 C. sugar snap peas, trimmed (about 6 oz.)
  • 1 C. chopped red bell pepper (about 1 pepper)

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Directions

Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 C. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.

Combine 2/3 C. chicken broth, 1 Tbs. cornstarch, 2 Tbs. low-sodium soy sauce, and honey in a small bowl, and set aside.

Combine pork, remaining 1 Tbs. cornstarch, and the remaining 1 Tbs. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.

Add remaining 1 tsp. oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

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