Prep 25 mins
Cook 35 mins
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!
- 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)
- 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
- 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)
- 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 & pepper; set aside, and keep warm.
- 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.
- Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add pork; sauté 4 minutes or until browned.
- Remove from pan.
- Add remaining 1 teaspoon oil to pan.
- Add mushrooms and 1 cup onion; sauté 2 minutes.
- Stir in ginger and garlic; sauté 30 seconds.
- Add peas and bell pepper to pan; sauté 1 minute.
- Stir in pork; sauté 1 minute.
- Add reserved broth mixture to pan.
- Bring to a boil; cook 1 minute or until thick, stirring constantly.
- Serve over cashew rice.
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!