Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice
Photo by Randy Mayor

Ingredients

  • 1 tablespoon canola oil, divided
  • 2 tablespoons cornstarch, divided
  • 2 cups sliced mushrooms (about 4 ounces)
  • 1 cup chopped onion
  • 2 tablespoons honey
  • 1 tablespoon grated peeled fresh ginger
  • 2/3 cup fat-free, less-sodium chicken broth
  • + 9 more ingredients
    • 2 garlic cloves, minced
    • 1/3 cup chopped green onions
    • 2 cups sugar snap peas, trimmed (about 6 ounces)
    • 1 cup chopped red bell pepper (about 1)
    • ¼ cup dry-roasted cashews, salted and coarsely chopped
    • 3 tablespoons low-sodium soy sauce, divided
    • ½ teaspoon salt
    • ¾ cup uncooked long-grain rice
    • 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes

Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and s...

View full recipe at My Recipes

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