Pork and Vegetable Stir-Fry with Cashew Rice

By Carla

Satisfaction of full calorie take out but without the guilt.

460 calories
11.8 g fat
3.6 g fiber

Ingredients

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

Preparation

Step 1

Cook rice according to 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 Tbsp cornstarch, 2 Tbsp low-sodium soy sauce, and honey in a small bowl, and set aside.

Combine pork, remaining 1 Tbsp corn starch and the remaining 1 Tbsp soy sauce in a bowl, toss to coat. Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan.

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. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly.

Serve over cashew rice.