Pork and Vegetable Stir-Fry with Cashew Rice Recipe

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!