Pork and Vegetable Stir-Fry With Cashew Rice

Recipe by Manami
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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