Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice Recipe
Randy Mayor
For a satisfying, lower-calorie dinner, serve this stir-fry loaded with tender pork and crisp veggies with a side of homemade cashew rice. 


4 servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew rice)

Recipe from

Cooking Light

Nutritional Information

Calories 460
Caloriesfromfat 23 %
Fat 11.8 g
Satfat 2.5 g
Monofat 6.2 g
Polyfat 2.3 g
Protein 31.8 g
Carbohydrate 55.9 g
Fiber 3.6 g
Cholesterol 74 mg
Iron 4.6 mg
Sodium 787 mg
Calcium 73 mg


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)


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.

Marge Perry,

Cooking Light

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note