Pork and Vegetable Stir-Fry with Cashew Rice Recipe

Jessica Published April 13, 2020

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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10 mins
30 mins
40 mins


  • 3/4 cup uncooked long-grain rice
  • 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 divided
  • 2 cup mushrooms (about 4 oz.) sliced
  • 1 cup chopped onion
  • 1 tbsp peled fresh ginger grated
  • 2 garlic cloves minced
  • 2 cup sugar snap peas (about 6 oz.) trimmed
  • 1 cup chopped red bell pepper about 1 pepper


  • Cook the rice according to package directions, omitting salt and fat.
  • Stir in 1/3 C. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
  • Combine 2/3 C. chicken broth, 1 Tbs. cornstarch, 2 Tbs. low-sodium soy sauce, and honey in a small bowl, and set aside.
  • Combine pork, remaining 1 Tbs. cornstarch, and the remaining 1 Tbs. soy sauce in a bowl, tossing well to coat.
  • Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
  • Add remaining 1 tsp. oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes.
  • Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute.
  • Stir in pork; sauté 1 minute. Add reserved broth mixture to pan.
  • Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

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


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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