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
- â…“ cup green onions (chopped)
- ¼ cup dry-roasted cashews (coarsely chopped)
- Salt & ground black pepper (to taste)
- â…” 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
Ingredients
- ¾ cup long-grain rice
- â…“ cup green onions, chopped
- ¼ cup dry-roasted cashews, coarsely chopped
- Salt & ground black pepper , to taste
- â…” 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!
Nutrition
- Calcium: 151mg
- Calories: 705kcal
- Carbohydrates: 86g
- Cholesterol: 99mg
- Fat: 21g
- Fiber: 8g
- Iron: 5mg
- Potassium: 1628mg
- Protein: 46g
- Saturated Fat: 10g
- Sodium: 662mg
- Sugar: 24g
- Vitamin A: 1031IU
- Vitamin C: 137mg
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