Pork and Vegetable Stir-Fry with Cashew Rice
Pork and Vegetable Stir-Fry with Cashew Rice recipe
Cooking Light, January 2007
I really liked this!! I’ve been trying to find recipes that are easy to make and this one fit the bill. It was really easy especially if you pre-chop everything on the weekend. I didn’t do that and it still didn’t take me all that long to make.
I always double the sauce. I don’t think there’s enough in most of these recipes. I don’t think you need to double it this time. Maybe double it by 1 1/2? It was really good for lunch the next day, too!! I’m sure we’ll be making these again. The grocery had Planter’s on sale and I had a coupon so I got two more cans of cashews. It’s really difficult NOT to snack on them as I’m making dinner.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Saucepan
Whisk
Pork and Vegetable Stir-Fry with Cashew Rice
Ingredients
- ¾ cup uncooked long-grain rice
- ⅓ cup chopped green onions
- ¼ cup dry-roasted cashews, salted and coarsely chopped
- ½ teaspoon salt
- ⅔ cup fat-free, less-sodium chicken broth
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons honey
- 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1 tablespoon canola oil, divided
- 2 cups sliced mushrooms (about 4 ounces)
- 1 cup chopped onion
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups sugar snap peas, trimmed (about 6 ounces)
- 1 cup chopped red bell pepper (about 1)
Instructions
- Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
- Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.
- Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
- Add remaining 1 teaspoon 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.
