Pork and Vegetable Stir-Fry with Cashew Rice Recipe

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Recipes.net Team Published April 13, 2020
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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
  1. Cook the rice according to package directions.
  2. Once cooked, combine the rice with green onions & cashews.
  3. Season the rice with salt & adjust accordingly. Set aside and keep warm.
  4. In a small bowl, combine the honey, chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set aside.
  5. Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
  6. 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.
  7. Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté 2 minutes.
  8. 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.
  9. Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
  10. 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

0 from 0 votes
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 20 mins
Serves:
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Ingredients

  • ¾ cup long-grain rice
  • cup green onions, chopped
  • ¼ cup dry-roasted cashews, coarsely chopped
  • Salt & ground black pepper , to taste
  • 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

  1. Cook the rice according to package directions.
  2. Once cooked, combine the rice with green onions & cashews.
  3. Season the rice with salt & adjust accordingly. Set aside and keep warm.
  4. In a small bowl, combine the honey, chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set aside.
  5. Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
  6. 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.
  7. Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté 2 minutes.
  8. 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.
  9. Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
  10. 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!
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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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