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 long-grain rice instant
- 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
- 2 cups mushrooms (about 4 oz.) sliced
- 1 cup chopped onion
- 1 tbsp peled fresh ginger grated
- 2 garlic cloves minced
- 2 cups sugar snap peas (about 6 oz.) trimmed
- 1 cup chopped red bell pepper
- Cook the rice according to package directions. But make sure not to add any salt and fat.
- Stir in 1/3 cup of chopped green onions, chopped dry-roasted cashews, and salt. Then set aside and keep warm.
- In a small bowl, combine the honey, 2/3 cups of chicken broth, 1 tablespoon of cornstarch, and 2 tablespoons of low-sodium soy sauce then set aside.
- Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
- 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.
- Add the remaining oil to the pan as well as the mushrooms and 1 cup of onion. Sauté 2 minutes.
- 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.
- Stir in the pork and sauté for 1 more minute. Afterward, add the reserved honey-and-broth mixture to the pan.
- 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!