Pork and Vegetable Stir-Fry with Cashew Rice
- 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)
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.