Pork and Vegetable Stir-Fry With Cashew Rice

Recipe by Manami

Jan/Feb 07 issue of Cooking Light Magazine. This recipe for cashew rice caught my eye and the rest is history. Wonderful meal! Enjoyed it throughly!

Top Review by anonymous23

This was a delicious stir-fry. We used regular pork loin because that's what my husband brought home from the store, and I doubled the amount of rice in case we wanted more. Making what the recipe called for would have certainly been enough--but the leftover rice will be pretty tasty on its own. I also doubled the garlic. Very clear directions made it especially easy. Thanks for posting!

Ingredients Nutrition


  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; sauté 4 minutes or until browned.
  9. Remove from pan.
  11. Add remaining 1 teaspoon oil to pan.
  12. Add mushrooms and 1 cup onion; sauté 2 minutes.
  13. Stir in ginger and garlic; sauté 30 seconds.
  14. Add peas and bell pepper to pan; sauté 1 minute.
  15. Stir in pork; sauté 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.

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