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Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice
Randy Mayor
Yield

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

For a satisfying, lower-calorie dinner, serve this stir-fry loaded with tender pork and crisp veggies with a side of homemade cashew rice. 

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  2. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.

  3. 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.

  4. 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.