Pork And Vegetable Stir Fry With Cashew Rice Recipe

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

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!