Pork and Vegetable Stir-Fry with Cashew Rice Recipe

Pork and Vegetable Stir-Fry with Cashew Rice Recipe
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Photos of Pork and Vegetable Stir-Fry with Cashew Rice Recipe

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.


Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves:

Ingredients

  • ¾ cup long-grain rice
  • cup green onions, chopped
  • ¼ cup cashews, dry-roasted, coarsely chopped
  • 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

  1. Combine the rice with green onions & cashews.

  2. Season the rice with salt & adjust accordingly. Set aside and keep warm.

  3. 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.

  4. Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.

  5. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.

  6. 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 it for 2 minutes.

  8. Stir in the ginger and garlic and continue to sauté for 30 seconds.

  9. Add the peas and bell pepper to the pan and sauté for 1 minute.

  10. Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.

  11. 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
Nutrition Disclaimer
Want to share your tips and tricks for making the perfect pork and vegetable stir-fry with cashew rice? Join the discussion in the Recipe Sharing forum and let us know your secrets!

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