Pork And Vegetable Stir-Fry With Cashew Rice Recipe

Name: Pork And Vegetable Stir-Fry With Cashew Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RICE; 3/4 cup uncooked long-grain rice; 1/3 cup chopped green onion; 1/4 cup roasted cashews, salted and coarsely chopped; 1/2 teaspoon salt; coarse fresh ground black pepper, to taste (optional); PORK; 2/3 cup reduced-sodium fat-free chicken broth; 2 tablespoons cornstarch, divided; 3 tablespoons low sodium soy sauce, divided; 2 tablespoons honey; crushed red pepper flakes, to taste; 1 (1 lb) pork tenderloin, trimmed and cut into 1/2-inch cubes; VEGETABLES; 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)

Servings: persons

RICE
3/4 cup uncooked long-grain rice
1/3 cup chopped green onion
1/4 cup roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
coarse fresh ground black pepper, to taste (optional)
PORK
2/3 cup reduced-sodium fat-free chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low sodium soy sauce, divided
2 tablespoons honey
crushed red pepper flakes, to taste
1 (1 lb) pork tenderloin, trimmed and cut into 1/2-inch cubes
VEGETABLES
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)

1
RICE:.
2
Cook the rice according to package directions, omitting salt and fat.
3
Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
4
PORK:.
5
Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
6
Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
7
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
8
Add pork; saute 4 minutes or until browned.
9
Remove from pan.
10
VEGETABLES:.
11
Add remaining 1 teaspoon oil to pan.
12
Add mushrooms and 1 cup onion; saute 2 minutes.
13
Stir in ginger and garlic; saute 30 seconds.
14
Add peas and bell pepper to pan; saute 1 minute.
15
Stir in pork; saute 1 minute.
16
Add reserved broth mixture to pan.
17
Bring to a boil; cook 1 minute or until thick, stirring constantly.
18
Serve over cashew rice.

883

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: RICE, 3/4 cup uncooked long-grain rice, 1/3 cup chopped green onion, 1/4 cup roasted cashews, salted and coarsely chopped, and more.

Yes, Pork And Vegetable Stir-Fry With Cashew Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Vegetable Stir-Fry With Cashew Rice

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