1/4 cup dry roasted cashews, salted and coarsely chopped
1/2 tsp salt
2/3 cup fat-free, less sodium chicken broth
2 Tbsp cornstarch, divided
3 Tbsp low sodium soy sauce, divided
2 Tbsp honey
1 one-pound port tenderloin, trimmed and cut into 1/2 inch cubes
1 Tbsp canola oil, divided
2 Cups sliced mushrooms, (4 oz)
1 Cup chopped onion
1 Tbsp grated, peeled ginger
2 garlic cloves, minced
2 Cups sugar snap peas, trimmed (6 oz)
1 Cup chopped red bell pepper (about 1)
Instructions
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.
Combine 2/3 cup chicken broth, 1 Tbsp cornstarch, 2 Tbsp low-
sodium soy sauce and honey in a small bowl; set aside.
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 med-high heat. Add pork, saute 4
minutes or until browned. Remove from pan
Add remaining 1 tsp oil to pan. Add mushrooms and 1 cup
onion; saute 2 minutes. Stir in ginger and garlic, saute 30 sec.
Add peas and bell pepper; saute 1 minute. 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 rice.
Originally Submitted
1/23/2015
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