- 4
Ingredients
- 3/4 c. uncooked long-grain rice
- 1/3 c. chopped green onions
- 1/4 c. dry-roasted salted cashews, coarsely chopped
- 1/2 tsp. salt
- 2/3 c. fat-free chicken broth
- 2 Tb. cornstarch , divided
- 3 Tb. soy sauce , divided
- 2 Tb. honey
- 1 (1 lb.) pork tenderloin, trimmed
- 1 Tb. canola oil, divided
- 2 c. sliced mushrooms
- 1 c. chopped onion
- 1 Tb. grated peeled fresh ginger
- 2 garlic cloves, minced
- 2 c. sugar snap peas, trimmed
- 1 c. chopped red bell pepper, (about 1)
Preparation
Step 1
1. Cook rice according to package directions, omitting salt and fat. Stir in green onions, cashews, and salt; keep warm.
2. Combine 2/3 c. broth, 1 Tb. cornstarch, 2 Tb. soy sauce and honey in a small bowl; set aside.
3. Cut pork into 1/2" cubes. Combine pork, remaining 1 Tb. cornstarch, and remaining 1 Tb. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan.
4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork, and saute for 1 minute. Add broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over rice.
Each serving=460 calories