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. 

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Jackiesu's Review

April 19, 2014
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.

Abbie001's Review

September 11, 2013
Best stir fry dish we've had from cookinglight!

steponme's Review

November 30, 2012
Good, quick weeknight dinner. I used jazmine rice, made a little more veggies and sauce than recipe calls for and added about an 1/8 tsp of red pepper flakes. Tasty stir fry.

karengrathwohl's Review

July 21, 2012
Followed as written except sub'd almonds for cashews and broccoli for snap peas. All the family said "really good, it's a keeper" when took first bite!!!!!

lhglenn's Review

April 28, 2012

Sallyvan's Review

April 26, 2012

denver12's Review

January 03, 2012
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

Jama0823's Review

December 29, 2011
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!

Regan155's Review

December 29, 2011
Was a huge success! Family loved it. It was pretty easy to make and went over really well. Will be adding this to my routine!

SuperBaker's Review

September 22, 2011
We loved this recipe!! Easy to make and tastes amazing. We substituted green beans for the snap peas because they were not available in store.