Pork and Vegetable Stir-Fry With Cashew Rice

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!

• Ready In: 1 hr
• Serves: 4

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)

Directions

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.
10. VEGETABLES:.
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.