Pork and Vegetable Stir-Fry With Cashew Rice

Name: Pork and Vegetable Stir-Fry With Cashew Rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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)

(2)

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!

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

RICE:.
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.
PORK:.
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.
VEGETABLES:.
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.