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Pork and Vegetable Stir-Fry with Cashew Rice
Nb persons: 4
Yield: 1 1/2 pork mixture and 1/2 cup rice
Preparation time:
Total time:
Source: Cooking Light Kitchen Secrets
| 3/4 c. | uncooked long-grain rice |
| 1/3 c. | chopped green onions |
| 1/4 c. | dry-roasted salted cashews, coarsely chopped |
| 1/2 tsp. | salt |
| 2/3 c. | fat-free chicken broth |
| 2 Tb. | cornstarch , divided |
| 3 Tb. | soy sauce , divided |
| 2 Tb. | honey |
| 1 (1 lb.) | pork tenderloin, trimmed |
| 1 Tb. | canola oil, divided |
| 2 c. | sliced mushrooms |
| 1 c. | chopped onion |
| 1 Tb. | grated peeled fresh ginger |
| 2 | garlic cloves, minced |
| 2 c. | sugar snap peas, trimmed |
| 1 c. | chopped red bell pepper, (about 1) |
1. Cook rice according to package directions, omitting salt and fat. Stir in green onions, cashews, and salt; keep warm.
2. Combine 2/3 c. broth, 1 Tb. cornstarch, 2 Tb. soy sauce and honey in a small bowl; set aside.
3. Cut pork into 1/2" cubes. Combine pork, remaining 1 Tb. cornstarch, and remaining 1 Tb. 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 minutes or until browned. Remove from pan.
4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork, and saute for 1 minute. Add broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over rice.
Each serving=460 calories
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