Pork and Vegetable Stir-Fry with Cashew Rice Recipe

Name: Pork and Vegetable Stir-Fry with Cashew Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 20 min
Yield: 3
Ingredients: ¾ cup long-grain rice; ⅓ cup green onions chopped; ¼ cup dry-roasted cashews coarsely chopped; Salt & ground black pepper to taste; ⅔ cup fat-free less-sodium chicken broth; 2 tbsp cornstarch divided; 3 tbsp low-sodium soy sauce divided; 2 tbsp honey; 1 lb pork tenderloin trimmed and cut into 1/2-inch cubes; 2 tbsp vegetable oil; 2 cups fresh or canned shitake mushrooms about 4 oz, sliced; 1 cup chopped yellow onion; 1 tbsp peeled fresh ginger grated; 2 garlic cloves minced; 2 cups sugar snap peas about 6 oz, trimmed; 1 cup chopped red or yellow bell pepper

Recipes.net Team Published April 13, 2020

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Pork and Vegetable Stir-Fry with Cashew Rice Recipe

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Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.

How To Make Pork and Vegetable Stir-Fry with Cashew Rice

¾ cup long-grain rice
⅓ cup green onions (chopped)
¼ cup dry-roasted cashews (coarsely chopped)
Salt & ground black pepper (to taste)
⅔ cup fat-free (less-sodium chicken broth)
2 tbsp cornstarch (divided)
3 tbsp low-sodium soy sauce (divided)
2 tbsp honey
1 lb pork tenderloin (trimmed and cut into 1/2-inch cubes)
2 tbsp vegetable oil
2 cups fresh or canned shitake mushrooms (about 4 oz, sliced)
1 cup chopped yellow onion
1 tbsp peeled fresh ginger (grated)
2 garlic cloves (minced)
2 cups sugar snap peas (about 6 oz, trimmed)
1 cup chopped red or yellow bell pepper

Cook the rice according to package directions.
Once cooked, combine the rice with green onions & cashews.
Season the rice with salt & adjust accordingly. Set aside and keep warm.
In a small bowl, combine the honey, chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set aside.
Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
Heat 2 tsp. of oil in a large nonstick skillet over medium-high heat. Add in the bowl with the pork and other ingredients and sauté for 4 minutes or until it browns well. Then remove it from the pan.
Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté 2 minutes.
Stir in the ginger and garlic and continue to sauté for 30 seconds. Add the peas and bell pepper to the pan and sauté for 1 minute.
Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
Bring the pan to a boil and cook for 1 minute or until the consistency turns thick, making sure to stir constantly. Once you’re finished, serve your pork and vegetable stir-fry over the rice you prepared earlier. Bon apetit!

How To Make Pork and Vegetable Stir-Fry with Cashew Rice

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Preparation Time: 10 mins

Cooking Time: 30 mins

Total Time: 20 mins

Serves:

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Ingredients

¾ cup long-grain rice
⅓ cup green onions, chopped
¼ cup dry-roasted cashews, coarsely chopped
Salt & ground black pepper , to taste
⅔ cup fat-free, less-sodium chicken broth
2 tbsp cornstarch, divided
3 tbsp low-sodium soy sauce, divided
2 tbsp honey
1 lb pork tenderloin, trimmed and cut into 1/2-inch cubes
2 tbsp vegetable oil
2 cups fresh or canned shitake mushrooms, about 4 oz, sliced
1 cup chopped yellow onion
1 tbsp peeled fresh ginger, grated
2 garlic cloves, minced
2 cups sugar snap peas, about 6 oz, trimmed
1 cup chopped red or yellow bell pepper

Instructions

Cook the rice according to package directions.
Once cooked, combine the rice with green onions & cashews.
Season the rice with salt & adjust accordingly. Set aside and keep warm.
In a small bowl, combine the honey, chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set aside.
Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
Heat 2 tsp. of oil in a large nonstick skillet over medium-high heat. Add in the bowl with the pork and other ingredients and sauté for 4 minutes or until it browns well. Then remove it from the pan.
Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté 2 minutes.
Stir in the ginger and garlic and continue to sauté for 30 seconds. Add the peas and bell pepper to the pan and sauté for 1 minute.
Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
Bring the pan to a boil and cook for 1 minute or until the consistency turns thick, making sure to stir constantly. Once you're finished, serve your pork and vegetable stir-fry over the rice you prepared earlier. Bon apetit!