For a satisfying, lower-calorie dinner, serve this stir-fry loaded with tender pork and crisp veggies with a side of homemade cashew rice.
3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)
How to Make It
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 set aside.
Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
Sorry guys, this was just plain boa! Al we could taste was the chicken broth, and the honey made it extremely sweet. It needed a kick, so at the table we each added chili oil...made it better, but nor great. Will not be on my menu again.
read all the reviews before I started this....
1st - I used a Basmati Rice Medley & followed the cooking instructions omitting the salt & fat. I added 1/3 cup+ onion & 1/4 cup dry roasted peanuts because that's what I had.
2nd - Per reviews I doubled the sauce following the directions but added red pepper flakes & set aside.
3rd - I skipped the cooking pork part because I had some left over pork tenderloin already cooked. I just cubed it up & poured a little of the sauce over it & set it aside.
4th - I followed the recipe re: cooking the mushroom, onion, ginger (ground ginger), garlic (doubled the garlic), peas (16oz frozen bag sugar snap peas thawed), bell pepper (green pepper).
5th - I let the pre-cooked pork loin cubs soak in sauce while getting everything else ready. I put the pork & sauce & other remaining sauce in a pan & heated till sauce thickened. Then I poured this over the veggie mix when it was finished. Served over my rice & it was great. Could use chicken
This recipe is excellent!! The flavors are very good together. The only thing I will do differently next time is make a little extra rice and sauce to suit our family. This would be great in tortillas as well!