PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE

PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE image

Yield 4 servings

Number Of Ingredients 16

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3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely copped
1/2 tsp. salt
2/3 cup chicken broth
2 Tbsp. cornstarch, divided
3 Tbsp. low-sodium soy sauce, divided
2 Tbsp. honey
1 (1-pound)pork tenderloin, trimmed and cut into 1/2 in. cubes
1 Tbsp. canola oil, divided
2 cups sliced mushrooms (about 4 oz.)
1 cup chopped onion
1 Tbsp. grated peeled fresh ginger
2 garlic cloves, mince
2 cups sugar snap peas, trimmed
1 cup chopped red bell pepper

Steps:

1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 c. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. 2. Combine 2/3 c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, and honey in a small bowl; set aside. 3. Combine pork, remaining 1 tbsp. cornstarch, and the remaining 1 Tbsp. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 mins., or until browned. Remove from pan. 4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 c. onion; saute 2 mins. Stir in ginger and garlic; saute 30 mins. Add peas and bell pepper to pan; saute 1 min. Stir in pork; saute 1 min. Add reserved broth mixture to pan. Bring to a boil; cook 1 min. or until thick, stirring constantly. Serve over cashew rice.