Pork and Vegetable Stir-Fry with Cashew Rice

By Bettye

Ingredients

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

Details

Servings 6

Preparation

Step 1

1. 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.
2. Combine 2/3 cup chicken both, 1 T. cornstarch, 2 T. low sodium soy sauce, and honey in a small bowl, set aside.
3. Combine pork, remaining 1 T. cornstarch, and the remaining 1 T. soy sauce in a bowl, tossing well to coat. Heat 2 T. 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 t. 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 pay; saute 1 minute. Stir in pork; saute 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Serve over cashew rice.