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

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Preparation:
10 mins
Cooking:
30 mins
Total:
20 mins
Serves:
3

Ingredients

  • 3/4 cup long-grain rice instant
  • 1/3 cup green onions chopped
  • 1/4 cup dry-roasted cashews salted and coarsely chopped
  • 1/2 tsp salt
  • 2/3 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
  • 1 tbsp canola oil
  • 2 cups mushrooms (about 4 oz.) sliced
  • 1 cup chopped onion
  • 1 tbsp peled fresh ginger grated
  • 2 garlic cloves minced
  • 2 cups sugar snap peas (about 6 oz.) trimmed
  • 1 cup chopped red bell pepper

Instructions

  • Cook the rice according to package directions. But make sure not to add any salt and fat.
  • Stir in 1/3 cup of chopped green onions, chopped dry-roasted cashews, and salt. Then set aside and keep warm.
  • In a small bowl, combine the honey, 2/3 cups of 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 Facts

Calories: 119kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg