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How To Make Pork and Vegetable Stir-Fry with Cashew Rice
5
from 1 vote
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Preparation:
10
mins
Cooking:
10
mins
Total:
20
mins
Serves:
4
Ingredients
¾
cup
long-grain rice
⅓
cup
green onions
chopped
¼
cup
cashews
dry-roasted, coarsely chopped
⅔
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
Combine the rice with green onions & cashews.
Season the rice with salt & adjust accordingly. Set aside and keep warm.
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.
Combine the pork, remaining cornstarch, and the remaining soy sauce in another bowl. Make sure to toss well.
Heat 2 teaspoons 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 it for 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.
Once you're finished, serve your pork and vegetable stir-fry over the rice you prepared earlier. Bon appetit!
Nutrition Facts
Calories:
705
kcal
|
Carbohydrates:
86
g
|
Protein:
46
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Cholesterol:
99
mg
|
Sodium:
662
mg
|
Potassium:
1628
mg
|
Fiber:
8
g
|
Sugar:
24
g
|
Vitamin A:
1031
IU
|
Vitamin C:
137
mg
|
Calcium:
151
mg
|
Iron:
5
mg