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
- 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.