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
Ingredients
- ¾ cup long-grain rice
- ⅓ cup green onions, chopped
- ¼ cup cashews, dry-roasted, coarsely chopped
- ⅔ cup chicken broth, fat-free, less-sodium
- 2 tbsp cornstarch, divided
- 3 tbsp soy sauce, low-sodium, divided
- 2 tbsp honey
- 1 lb pork tenderloin, trimmed and cut into ½-inch cubes
- 2 tbsp vegetable oil
- 2 cups shiitake mushrooms, about 4 oz, fresh or canned, sliced
- 1 cup yellow onion, sliced
- 1 tbsp ginger, fresh, peeled, grated
- 2 garlic cloves, minced
- 2 cups sugar snap peas, about 6 oz, trimmed
- 1 cup red or yellow bell pepper, chopped
- salt & ground black pepper , to taste
Instructions
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Combine the rice with green onions & cashews.
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Season the rice with salt & adjust accordingly. Set aside and keep warm.
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In a small bowl, combine the honey, chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set it aside.
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Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
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Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
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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.
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Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté it for 2 minutes.
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Stir in the ginger and garlic and continue to sauté for 30 seconds.
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Add the peas and bell pepper to the pan and sauté for 1 minute.
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Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
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Once you're finished, serve your pork and vegetable stir-fry over the rice you prepared earlier. Bon appetit!
Nutrition
- Sugar: 24g
- :
- Calcium: 151mg
- Calories: 705kcal
- Carbohydrates: 86g
- Cholesterol: 99mg
- Fat: 21g
- Fiber: 8g
- Iron: 5mg
- Potassium: 1628mg
- Protein: 46g
- Saturated Fat: 10g
- Sodium: 662mg
- Vitamin A: 1031IU
- Vitamin C: 137mg
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